Char Siu Pork Chow Mien

• 1/3 cup char siu sauce
• 1/4 cup light soy sauce
• 10.5 oz pork tenderloin
• 1 None medium carrot, cut into thick matchsticks
• 1 None small red pepper, cut into 3/4 inch pieces
• 1 tsp mild curry powder
• 1/2 cup chicken stock
• 15.5 oz fresh Singapore noodles, soaked in boiling water for 2 mins, drained
• 5.25 oz small cooked prawns, peeled
• 4 oz snow peas, trimmed, sliced lengthwise
• 4 oz bean sprouts, rinsed
• 3 None spring onions, thinly sliced
• 4 tbsp fresh cilantro, chopped
• 3 tsp sesame seeds

1. Combine char siu sauce and soy sauce. Coat pork in mixture. Cover and chill, turning occasionally, for 3 hours to marinate.
2. Preheat oven to 350u0b0F. Lightly coat a roasting pan with oil. Place pork in pan, brush with 1/2 the marinade and bake for 10 mins. Flip pork, brush with remaining marinade and bake for 10 mins, or until glazed and cooked through. Let rest, covered, for 5 mins. Slice pork, reserving pan juices.
3. Heat a wok or large frying pan over medium heat. Lightly coat carrot and pepper in oil and stir-fry for 2 mins. Add curry powder. Stir-fry for 30 seconds, or until fragrant. Add stock, noodles and prawns. Stir-fry for 2 mins. Remove from heat and toss with snow peas, beansprouts, spring onion and cilantro.
4. Distribute noodles between serving bowls. Arrange pork over top, drizzle with reserved pan juices and sprinkle with sesame seeds. Serve immediately.

char siu sauce, light soy sauce, pork tenderloin, carrot, red pepper, curry powder, chicken stock, fresh singapore noodles, prawns, snow peas, bean sprouts, spring onions, fresh cilantro, sesame seeds

Taken from recipes-plus.com/api/v2.0/recipes/23275 (may not work)