Hairy Bikers Pork Tenderloin Recipes

HAIRY BIKERS' SINGAPORE NOODLES

Steps:

• Cover the noodles with freshly boiled water and leave them to stand for a minute. Drain and set aside until later.
• Heat the oil in a large wok. Add the onion, carrot and red pepper and stir-fry over a high heat until starting to brown.
• Add the garlic, ginger and pork, then continue to stir-fry until the pork is coloured on all sides.
• Tip in the bamboo shoots, peas, spices, soy sauce, rice wine and rice wine vinegar, then add the noodles and stir thoroughly.
• Leave to cook for a couple of minutes until hot.
• Stir in the prawns and heat through.
• Serve with a drizzle of sesame oil and sprinkled with the spring onions, green or red chilli, if using, and chopped fresh coriander.

PORK GOULASH

Steps:

• Heat half the oil in a large frying pan and fry the pork for 5 minutes or until browned. Remove and set aside. Use the remaining oil to fry the onions for 8-10 minutes or until soft and starting to brown. Add the garlic and paprika and fry for another 2 minutes.
• Return the pork to the pan and pour in the stock, tomatoes and sugar. Bring to the boil, then turn down and simmer for 20-30 minutes until the sauce has thickened.
• For the dumplings, combine all the ingredients, except for the oregano, with enough cold water to make a scone-like dough. Roll into approximately 30 walnut-sized balls.
• Stir the peppers into the goulash. Tuck in the dumplings and cover the pan with a lid and cook for another 25-30 minutes until the dumplings are puffed up.
• Serve scattered with oregano.