• 150g Pork Tenderloin Pork Tenderloin, roasted
• 130g rice noodles Rice Noodles, boiled
• 80g spinach Spinach, raw
• 80g red pepper Red Pepper
• 25g hoisin sauce Hoisin Sauce
• 15g spring onions Spring Onions
• 3g garlic Garlic
• pinch of Chinese five-spice
• 40g cucumber Cucumber

1. 1

   Prep everything first: wash and trim the spinach and peppers, then measure out the sauce ingredients.

2. 2

   Soak or boil the rice noodles for 3-5 minutes until soft, then rinse under cold water.

3. 3

   Sear the pork tenderloin on all sides, then roast at 200°C for 15-18 minutes until it reaches 63°C inside. Rest before slicing into medallions.

4. 4

   Season with five-spice, then toss in hoisin and garlic over high heat for the last minute until sticky.

5. 5

   Meanwhile, steam or stir-fry the spinach and peppers for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: rice noodles first, then the veg and pork tenderloin, spooning over any remaining sauce. Finish with the cucumber.

Tap ingredients and steps to tick them off as you cook.