Baked eggs with beans, mushrooms, tarragon & crème fraîche
Tuck into these easy, speedy baked eggs with cannellini beans and mushrooms on busy weeknights when you need something healthy, budget-friendly and filling
Sticky hoisin pork fillet with sesame greens & noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 tbsp hoisin sauceplus extra to serve
- 1 pork fillet(about 400g), fat and sinew trimmed
- 4 egg noodlenests
- 3 tsp sesame oil
- 300g kalespring greens or swiss chard, chopped
- 100g spring onionssliced
- 200g frozen podded edamamebeans or peas, defrosted
- 1 tbsp sesame seeds
- 2 tsp low-salt soy sauce
- 1 tbsp rice vinegar
Nutrition: Per serving
- kcal415low
- fat9glow
- saturates2g
- carbs52g
- sugars10g
- fibre10ghigh
- protein35g
- salt1.5g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. Brush the hoisin all over the pork and transfer to a foil-lined baking tray. Roast, basting every 10 mins, for 25-30 mins until cooked through. Remove from the oven and leave to rest for 5 mins.
step 2
Meanwhile, cook the egg noodles following pack instructions, drain, then toss with 1 tsp sesame oil to stop them sticking together. Heat the remaining sesame oil in a wok or large frying pan, and fry the greens for 4 mins, adding a splash of water to help soften the stalks. Add most of the spring onions and all the edamame beans. Fry for another 2 mins until the greens are tender, then stir in the sesame seeds, soy sauce and rice vinegar. Toss everything to coat well.
step 3
Cut the pork into thick slices and serve with the noodles, sesame greens and remaining spring onions sprinkled over the top. Serve with more hoisin sauce, if you like.
