This is a nice midweek dinner recipe that tastes great and is quick to cook. I was really impressed that the pork stayed moist; pork fillet is really lean so can dry out quickly so basting it and bringing it out of the oven as soon as it’s done is super important. Also make sure you rest the meat; don’t skip that step or it will not be as moist.

4 tbsp hoisin sauce, plus extra to serve
1 pork fillet (about 400g), fat and sinew trimmed
4 egg noodle nests
3 tsp sesame oil
300g kale, spring greens or swiss chard, chopped
100g spring onions, sliced
200g frozen podded edamame beans or peas, defrosted
1 tbsp sesame seeds
2 tsp low-salt soy sauce
1 tbsp rice vinegar

Heat the oven to 220C/200C fan/gas 7. Brush the hoisin all over the pork and transfer to a foil-lined baking tray. Roast, basting every 10 mins, for 25-30 mins until cooked through. Remove from the oven and leave to rest for 5 mins.

Meanwhile, cook the egg noodles following pack instructions, drain, then toss with 1 tsp sesame oil to stop them sticking together. Heat the remaining sesame oil in a wok or large frying pan, and fry the greens for 4 mins, adding a splash of water to help soften the stalks. Add most of the spring onions and all the edamame beans. Fry for another 2 mins until the greens are tender, then stir in the sesame seeds, soy sauce and rice vinegar. Toss everything to coat well.

Cut the pork into thick slices and serve with the noodles, sesame greens and remaining spring onions sprinkled over the top. Serve with more hoisin sauce, if you like.