Five-Spice Pork with Stir-Fried Noodles and Vegetables

2 pork loin steaks or 1 pork tenderloin

2 tsp Chinese five spice

1 tsp garlic powder

1 tsp ginger powder

2 tbsp soy sauce

1 tbsp honey

300g egg noodles

1 head broccoli, cut into florets

2 carrots, julienned

1 red pepper, sliced

1 onion, sliced

3 cloves garlic, minced

2 tbsp oyster sauce

1 tbsp soy sauce

1 tsp sesame oil

Vegetable oil for cooking

Mix the five spice, garlic powder, ginger, soy sauce and honey together. Rub all over the pork and leave to marinate for at least 30 minutes.

Preheat oven to 200°C / 180°C fan. Sear the pork in a hot ovenproof pan for 2-3 minutes per side until golden. Transfer to the oven and roast for 15-20 minutes until cooked through. Rest for 5 minutes, then slice thickly.

Cook the noodles per packet instructions, drain and rinse.

In a hot wok, stir-fry the broccoli and carrots for 3-4 minutes. Add the onion, red pepper and garlic and cook for 2 more minutes.

Add the drained noodles to the wok with the oyster sauce, soy sauce and sesame oil. Toss everything together over high heat for 2 minutes.

Pile the noodles onto plates and fan the sliced five-spice pork over the top.