Pork Teriyaki
Nutrition per serving
| Calories | 786 kcal |
| Protein | 43.9 g |
| Carbs | 101.2 g |
| Fats | 23.2 g |
| Saturated Fat | 4.4 g |
| Monounsaturated Fat | 10.6 g |
| Polyunsaturated Fat | 6.4 g |
| Sugars | 7.7 g |
| Fiber | 8.1 g |
| Sodium | 659 mg |
Ingredients
| Egg Noodles | |
| Asparagus | |
| Ginger | |
| Teriyaki Sauce | |
| Pork Tenderloin (fillet) | |
| Cornstarch (Corn flour) | |
| Sesame Oil | |
| Olive Oil | |
| Seeds, Sesame whole, dried |
Preparations
1. Remove the woody ends from the asparagus and discard. Slice them in half lengthways and then slice each half in half lengthways again.
1. Remove the woody ends from the asparagus and discard. Slice them in half lengthways and then slice each half in half lengthways again.
2. Peel and finely chop the ginger.
3. Slice the pork into thin slices.
4. In a cup mix together the teriyaki sauce and 1 ½ tbsp of water.
1. Cook the noodles in lightly salted boiling water for 4 minutes.
1. Cook the noodles in lightly salted boiling water for 4 minutes.
2. Add the asparagus to the noodles 90 seconds towards the end of the noodles cooking.
3. Drain the noodles/asparagus and return to the pot in cold water to cool down.
4. Place the pork into a bowl with the cornflour and a pinch of salt and pepper and mix well to coat. Heat ½ a tbsp of oil in a skillet on high heat, add the pork and cook until browned on both sides. Transfer to a plate and set side.
5. Wipe the pan clean with kitchen towel and heat ½ a tbsp of sesame oil over medium-high heat. Add the ginger and cook for 30 seconds.
6. Return the pork to the pan and pour in the teriyaki mixture and cook for 30 seconds before adding the drained noodles/asparagus and cooking for a further minute.
7. Serve in a bowl with a sprinkle of sesame seeds over the top.