Time: 20 minutes + 10 minutes
2 tbsp soy sauce
2 tbsp ketchup
2 tbsp clear honey
1 tsp Chinese five-spice powder
500g piece pork tenderloin
2 nests medium egg noodles
2 tsp sesame oil
Vegetables: baby sweetcorn, pepper, sugar snap peas (whichever ones you like)
small bunch spring onion
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I like to introduce the kids to new tastes and cuisines. It doesn’t always go down well, but this sticky soy and honey pork did – they both polished off, probably because the honey gives it a little tasty, sticky, sweetness. You can get your toddler to help prepare this in advance so you just need to cook it just before you serve it.
Prepare the pork and vegetables
Trim any excess fat from the meat and cut into bite size pieces. I didn’t get Hannah to help with this, but if your child is older and confident with a sharp knife they could do this step.
If they can, get your toddler to help you cut the peppers and any other vegetables you’re using into nice strips. Hannah cut some of the peppers with a blunt knife, but had a bit more success helping me with a sharp knife (I put my hand over hers to help guide the knife, making sure no fingers were in the way.)
Prepare the sauce
Get your toddler to help measure the soy sauce, ketchup, honey and Chinese five spice into a bowl.
Add the pork and give it a stir so all the meat is coated.
Cook the noodles
Add the noodles to a pan and cook according to the packet instructions. (We just added boiling water and cooked for a few minutes.) Drain and keep back a little (50ml) of water.
Cook the stir fry
This step I mostly did on my own with Hannah watching as I don’t quite trust her around the hot pan.
Heat the sesame oil in a wok or large frying pan. Add the pork and sauce and cook for a few minutes until the meat has browned. Add the vegetables and spring onions and continue to stir fry. Add the remaining noodle water to help steam the vegetables.
Add the cooked noodles to the wok and stir so everything is coated in the sauce.