INGREDIENTS
500 gs
pork tenderloin
1 tsp
five-spice powder
1 serving
sea salt
1 serving
pepper
7 ozs
egg noodles
4 tbsps
vegetable oil
2 tbsps
brown sugar
2 tsps
cornflour
4 tbsps
soy sauce
2 tbsps
mirin
1
bell pepper
1 large
carrot
1 oz
root ginger
3
garlic cloves
6
spring onions
1 3/4 ozs
peas
225 gs
tin water chestnuts