• 200g Pork Tenderloin Pork Tenderloin, roasted
• 305g udon noodles Udon Noodles
• 80g red pepper Red Pepper
• 80g bean sprouts Bean Sprouts
• 25g sweet chilli sauce Sweet Chilli Sauce
• 15g juice of ½ lime Lime
• 5g soy sauce Soy Sauce
• 20g cashews Cashews
• 5g sesame oil Sesame Oil
• 10g spring onions Spring Onions

1. 1

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

2. 2

   Loosen the udon noodles in boiling water for 2 minutes and drain.

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

   Combine the sweet chilli sauce, lime and soy, and toss through the protein and veg in the final minute of cooking.

5. 5

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

6. 6

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

7. 7

   Bulking upgrade: add the cashews, sesame oil for extra energy-dense calories.

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