Serves 2

1 tbsp sesame oil
240g pork tenderloin, fat trimmed
and thinly sliced
Salt and black pepper
1 red and 1 yellow pepper,
deseeded and sliced
1 carrot, shredded
60g mangetout
4 spring onions, sliced
300g cooked udon noodles
120g katsu curry sauce

To serve:

Spring onions

1. Heat half of the oil in a wok over a high heat. Season the pork and stir-fry for 2-3 minutes until cooked and golden. Transfer to a plate and set aside.
2. Add the remaining oil to the wok and cook the peppers and carrot for two minutes. Add the mangetout and spring onions along with a splash of water and stir-fry for 1-2 minutes.
3. Return the pork to the pan with the noodles and katsu sauce. Toss together and cook for two minutes, stirring until everything is coated in the sauce and piping hot.
4. Divide between two bowls and top with sliced spring onions.

Per serving: 540kcals, 16.7g fat (6.4g saturated), 56.9g carbs (13.4g sugars), 43g protein, 4.2g fibre, 0.265g sodium