1 pork tenderloin, cut in half lengthwise and sliced thinly

1/2 teaspoon (2.5 ml) sambal oelek, or less to taste

2 teaspoons (10 ml) toasted sesame oil

2 tablespoons (30 ml) olive oil

6 green onions, thinly sliced

1 clove garlic, finely chopped

5 cups (1.25 litres) chicken broth

2 cups (500 ml) sweet potato, peeled and diced (about 1 potato)

4 slices fresh ginger, peeled

1 star anise

1 package 200 g cooked udon noodles (see note)

1/4 cup (60 ml) fresh cilantro leaves

Salt and pepper

In a large saucepan, brown the pork, half at a time, with the sambal oelek in the oils. Season with salt and pepper. Add the green onions and garlic and cook for 1 minute.

Add the broth, sweet potato, ginger, and star anise and bring to a boil. Cover and simmer gently for about 10 minutes or until the potato is tender. Add the noodles and cook for about 2 minutes. Remove the ginger slices and star anise. Adjust the seasoning. Serve sprinkled with cilantro.

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