Published on 1st September 2017


Recipe courtesy of Henrietta Norton, nutritional therapist and founder of Wild Nutrition

Serves  4 | Preparation:  10 minutes plus 20 minutes marinating | Cook time: 30-40 minutes


  • 1 pork fillet weighing 350-400g

For the marinade:

  • 2 dessertspoons (dsp) of rice wine vinegar
  • 6 dsp dark soy sauce
  • 1 tsp corn flour
  • 2 inches ginger, peeled and grated
  • 3 cloves garlic, peeled and grated
  • 2 tsp chilli paste or a large pinch of chilli flakes
  • 3 dsp runny honey
  • 2 tsp toasted sesame seed oil

For the greens and the noodles:

  • 2 tbsp rapeseed oil
  • 300g Asian greens, trimmed
  • 300g buckwheat noodles
  • 1 inch ginger, peeled and cut into julienne (match sticks)
  • 2 cloves garlic
  • 1 lime
  • 2 tbsp light soy sauce

To serve:

  • 2 tbsp sesame seeds, toasted
  • Toasted sesame seed oil


  • Preheat oven to fan 180C.
  • Make your marinade by combining all the ingredients well. Coat your pork fillet in the marinade and leave for 20 minutes, if you can afford to leave it for longer then do.
  • When you are ready to cook, place your pork fillet on a baking tray lined with parchment paper and place into your preheated oven. Give the pork a brush with what marinade remains in the bottom of the bowl every five minutes. The pork will take 25-30 minutes to cook in total.
  • When your pork is cooked, it should be golden on the outside and firm to the touch. Remove from the oven and sprinkle with half of the sesame seeds. Leave to rest.
  • Cook your noodles in boiling salted water until tender. They will probably take around 5 minutes but follow the instructions on the packet as they all vary slightly.
  • Heat a large wok frying pan and add the rapeseed oil. Add the sliced ginger and garlic and cook for a few minutes before adding in the greens. Add a couple of tablespoons of water to steam them and allow to cook, stirring every now and then for 3-4 minutes. Whilst they are steaming you can add any remaining marinade left over from the pork, as well as any pork juices that have come out as the pork has been resting, to the wok or frying pan.
  • Once your noodles are cooked, turn off the heat and drain. Toss in with the Asian greens. Add the juice of a lime and a drizzle of sesame seed oil.
  • Serve in Chinese style bowls and sprinkle with more sesame seeds. Slice your pork and serve on top of your noodles and greens.


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