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
4 spring onions, sliced
300g cooked udon noodles
120g katsu curry sauce
- 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.
- 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.
- 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.
- 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