Recipe by Eshun Mott
1/4 cup oyster sauce
2 tbsp low-sodium soy sauce
1 tbsp sesame oil
1 tbsp chopped garlic
1 tsp granulated sugar
1/2 tsp Asian chili sauce
1 pork tenderloin, (about 1 lb)
1/2 tsp five-spice powder
1/4 tsp salt
1/8 tsp black pepper
1 tbsp vegetable oil
170 g broad "no yolk" egg noodles
12 oz baby bok choy, thinly sliced on the bias (about 6 cups)
3/4 cup diagonally sliced green onions
Preheat oven to 400F.
Combine first 6 ingredients in a medium bowl. Set aside.
Season pork with five-spice powder, salt and pepper.
Heat a large ovenproof frying pan over high. Add oil and sear each side of pork until browned.
Remove from heat and brush pork with 2 tbsp oyster sauce mixture.
Place in the oven; roast for 12 to 20 min or until a meat thermometer inserted into thickest part reads 155F to 160F. Transfer to a cutting board, let stand for 5 min, then thinly slice.
Bring a large pot of salted water to a boil, and cook noodles according to package directions, until al dente.
Drain noodles, reserve about ¼ cup cooking water and return noodles to pot with bok choy. Add reserved oyster sauce mixture. Toss until bok choy is wilted and noodles are coated with sauce; add reserved cooking water to loosen as needed. Toss with pork and green onions and pack.
Calories 257, Protein 22g, Carbohydrates 26g, Fat 6g, Fibre 3g, Sodium 774mg.
This savoury noodle dish is perfect hot or cold, and it’s a great way to introduce bok choy to your kids (if they aren’t already fans).
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