Peppered pork with green tea noodles
eight hundred grams pork fillet (tenderloin), trimmed
half tablespoon vegetable oil, plus extra, for brushing
one teaspoon cracked black pepper
two hundred grams green tea soba noodles
two cloves garlic, sliced
three centimeter piece fresh ginger, peeled and finely sliced
eight hundred grams mixed asian greens, halved lengthways
one third cup oyster sauce
one third cup hoisin sauce
two third cups water
coriander leaves, to serve (optional)
one// Preheat oven to two hundred degrees celcius. Brush the pork with oil and roll in the pepper to coat. Sprinkle with salt. Heat a large frying pan over high heat. Add the pork and cook for one-two minutes each side or until golden. Place on a baking tray and roast for eight-ten minutes or until cooked through. Allow to rest for ten minutes before slicing.
two// Cook the noodles in a saucepan of salted boiling water for four-five minutes or until cooked through. Drain and set aside.
three// Heat the oil in a wok over high heat. Add the garlic and ginger and cook for thirty seconds or until golden. Add the greens, oyster saucem hoisin sauce and water and cook for two-three minutes. Add the noodles and toss to combine. Divide between plates and top with the pork and coriander leaves.
n. Every day, every meal
vb. Written by two food makers Stephanie and Emily