Japanese Pork Teriyaki with Mushrooms

Marinate early and this becomes a quick and simple weeknight meal with wonderful Asian-inspired flavours.
Serves: 4
Prep time: 3 hours
Total time: 5 minutes
  • 45 ml (3 tbsp) teriyaki sauce
  • 60 ml (4 tbsp) red wine
  • 30 ml (2 tbsp) stock
  • 450 g (1 lb) mixed mushrooms (oyster, shiitake)
  • 450 g (1 lb) lean pork fillet, cut into thin slices
  • A bunch spring onions, finely shredded
  • 15 ml (1 tbsp) sesame seeds, toasted
  • To serve: 250 g pkt egg noodles
  • Mix teriyaki, red wine and stock together in a large bowl. Halve the larger mushrooms. Put pork and mushrooms into marinade and mix well. Cover and leave for 3 hours, stirring occasionally.  
  • Transfer into a large saucepan with the juices.  Cover and cook over a high heat for about 5 minutes, stirring occasionally. Stir in spring onions and cook for a minute.  Lift out pork and vegetables and keep warm.  Reduce liquid by boiling rapidly to about 90ml (6 tbsp).
  • Meanwhile cook noodles according to pack instructions. Put noodles in bowls, top with pork and mushrooms. Pour liquid over and scatter on sesame seeds.