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ou might have guessed but I recently bought a pasta machine as a lockdown past time! I’m not even a big pasta fan! I’d go so far as saying I’m not really a fan at all, eating it only about 2-3 times a year! Alas, I like to expand my skillzzz. Plus, turns out you can really easily make noodles, which are growing on me!

I’ve always rather turned my nose up at dried packed noodles. Probably because I associate them all with pot noodles and instant university food. I still remember my first pot noodle when I was about 7 and I wasn’t even impressed then. Aliet not much impressed me in the kitchen when I was younger apart from alphabites and fish fingers!

You can absolutely skip the homemade noodles. Like fresh vs dried pasta, I’ll admit there isn’t a huge amount of difference. The main advantages here being that I know exactly what went into mine and it was only 3 ingredients and no preservatives! Secondly you can flavour with things like coriander to make them a beautiful vibrant green. Use the dried or fresh noodles of your choice here, I know everyone has a preference.

Note: A pork fillet if quite big and this may feed 3-4 but we eat a lot of protein and are growing young adults…ahem.

Serves 2

• 1 pork loin/fillet (450g approx)
• Knob ginger, grated
• 2 garlic cloves, chopped finely
• 3 tbsp hoisin sauce
• 2 tbsp honey
• 2 tbsp soy sauce
• 1 red chilli, chopped
• 2 red peppers, chopped
• Handful green beans, top and tailed, halved
• 2 tsp sesame oil
• Garnish – Sesame seeds & chopped coriander
• Dried egg noodles/odon noodles OR below noodle recipe. If using dried noodles, skip to the pork method steps!

Noodles (if making)

• 125g flour
• 1 egg
• Large handful coriander

1. Begin with the noodles if making. Blend the coriander in a food processor with the flour.
2. Add the egg and blend until the dough comes together. Add a touch (be very reserved!) of cold water to help bring it together but don’t be tempted to add too much. Touch the dough if not sure, it should be a bit sticky but not wet.
3. Roll onto a floured work surface and knead together to form a silky dough for about 5 minutes. Then rest in a ball for 30 minutes in the fridge.
4. When ready to roll, flatten into a rectangle as best you can and feed through your pasta machine on the thickest setting, getting thinner as you go. You may need to cut your final strip into 2 as it’ll be too long to handle. Once nicely thin, pop through the setting of choice to obtain your desired noodle shape!
5. Scatter lots of flour over the noodles to stop them sticking until ready to cook.

Pork recipe

1. Marinade the pork fillet (halved if easier) in the ginger, garlic, hoisin, soy, honey, chilli and set aside in the fridge for about 20 minutes. Preheat the oven to 200 degrees.
2. Heat a frying pan on a high heat and add a splash of olive/sunflower/plain oil (never heat extra virgin, I’ll keep saying it). Sear the pork on both sides for about 2 minutes until it forms a nice caramelised golden seal.
3. Top the pork with all but 2 tbsp of the marinade and cover with foil or a lid. Roast in the oven for 10 minutes.
4. While that is roasting, stir fry the peppers and beans in a little oil in a hot frying pan to begin soften.
5. Bring a pan of water to the boil at the same time.
6. When the pork is ready remove from the oven and leave to rest on a board. Add the juices from the roasting pan and the rest of the marinade you reserved earlier to the peppers and turn up the heat.
7. Add your noodles to the boiling water and cook for about 1 minute for fresh and 2 for the dried. Drain quickly (keep a little cooking water clinging to the noodles to help stop them stick if you can so don’t drain too heavy handedly!). Drizzle with the sesame oil to stop them sticking.
8. Add the noodles to the peppers and sauce and mix all really well to combine and coat all the noodles in the sauce.
9. Remove from the heat and slice your rested pork, adding any juices back to the noodles and pepper pan.
10. Serve a spoonful of peppers and noodles in a warm bowl and top with the sliced pork, some fresh coriander and some sesame seeds if you like!