Five-Spice Roasted Pork

Five-Spice Roasted Pork

with Veggie Noodle Stir-Fry

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Put down the take out menu! This 5 spice Chinese pork is packed with smoky, sweet, and savoury flavour. And what goes great with pork? Ramen! These noodles are so lip-lickingly delicious – they're bouncy, a little chewy, and have near unparalleled powers of sauce retention. Match made in paradise.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Pork Tenderloin

400 g

Chow Mein Noodles


4 tbsp

Hoisin-Soy Sauce Blend

(ContainsWheat/Blé, Sesame/Sésame, Soy/Soja, Sulphites/Sulfite)

1 tsp

Chinese Five Spice

3 tbsp


454 g

Broccoli, florets

4 unit

Green Onions

2 tbsp

Rice Vinegar


113 g

Green Peas

10 g


Not included in your delivery

3 tbsp


2 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories618 kcal
Fat11 g
Saturated Fat2 g
Carbohydrate82 g
Sugar17 g
Dietary Fiber3 g
Protein50 g
Cholesterol89 mg
Sodium1065 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Paper Towel
Measuring Cups
Large Non-Stick Pan
Measuring Spoons
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat your oven to 450°F (to roast the pork). Start prepping when your oven comes up to temperature!

Wash and dry all produce.* Thinly slice the green onions. Mince or grate the garlic. Cut any large broccoli florets into bite-size pieces. Pat the pork dry with paper towels, then season with salt and pepper. In a large pot, add 10 1/2 cups water. Cover and bring to a boil over high heat.


Meanwhile, heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then the pork. Sear until golden-brown all over, 2-3 min per side. Meanwhile, on a baking sheet, toss the broccoli and garlic with 2 tbsp oil. Season with salt and pepper. Set aside.


When the pork is golden-brown all over, remove the pan from the heat and transfer the pork to the same baking sheet with the broccoli. Roast in the middle of the oven, until the broccoli is tender and the pork is cooked through, 11-12 min. (TIP: Cook to a min. internal temp. of 71°C/160°F, as size may vary.**)


Meanwhile, in a small bowl, whisk together the hoisin-soy blend, honey, vinegar, Chinese five spice and 2 tbsp water. Season with pepper. Heat the same non-stick pan over medium. When the pan is hot, add the sauce. Cook, stirring together, until the sauce slightly thickens, 1-2 min. Remove from the heat and set aside.


When pork is done, transfer to a medium bowl. Pour over half the sauce from the pan. Set aside to marinate, 2-3 min. Meanwhile, add the noodles and peas to the large pot of boiling water. Cook until tender, 1-2 min. Drain and return noodles and peas to same pot. Add remaining sauce from the pan and half the green onions to the pot. Stir to coat noodles.


On a cutting board, thinly slice the pork. Divide noodles between bowls. Top with pork and broccoli. Sprinkle over the remaining green onions and spoon over any remaining marinade from the medium bowl.