Preparation time: 10 minutes, plus 20 minutes marinating time
Cooking time: 30 minutes

85g bag watercress
350g pack pork tenderloin
3tbsp hoisin sauce
40g dried shiitake mushrooms
250g pack medium egg noodles
1 tbsp sesame oil
1 tbsp soy sauce
3 spring onions, finely sliced
1 tbsp groundnut oil
2x200g packs pak choi, halved
1 clove garlic, chopped

Preheat the oven to 200°c, 400°F, gas mark 6.

Make 5x2cm-deep diagonal cuts along the length of the pork and marinate in hoisin sauce for 20 minutes.

Chop the dried shiitake mushrooms in a food processor until they resemble coarse breadcrumbs. Tip on to a plate and roll the pork in the mushrooms until well coated. Wrap the pork in foil, place on a baking sheet and roast in the oven for 30 minutes, until completely cooked.

Meanwhile place the noodles in a pan with enough boiling water to cover. Bring to the boil and simmer for 4 minutes. Drain and transfer to a bowl. Stir through the sesame oil, soy sauce and spring onions.

Add a little groundnut oil and the pak choi to a hot wok. Fry for 1 minute, shaking the wok continuously, then add the garlic, watercress and a splash of water. Continue to stir-fry for another minute. Slice the pork and serve on top of the noodles with the garlicky greens.