The crisp texture of baby buk choy plays with the succulent pork to create a winning meal.
- 1 (about 500g) pork fillet
- 1 teaspoon Chinese five spice
- Olive oil spray, to grease
- 200g rice noodles
- 1 bunch baby buk choy, finely shredded
- 1/2 wombok (Chinese cabbage), finely shredded
- 2 carrots, peeled, cut into matchsticks
- 55g (1 cup) bean sprouts
- 1 cup finely shredded fresh mint
- 1 cup finely shredded fresh coriander
- 1 tablespoon fresh lime juice
- 1 tablespoon light soy sauce
- 3 teaspoons caster sugar
- 1 teaspoon sesame oil
- Sprinkle the pork fillet with Chinese five spice and season with salt and pepper. Spray a large non-stick frying pan with oil spray and place over medium heat. Add the pork and cook for 4-5 minutes each side for medium-well or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 10 minutes to rest.
- Meanwhile, place the noodles in a large heatproof bowl and cover with plenty of boiling water. Set aside for 5 minutes or until noodles soften. Refresh under cold running water. Drain.
- Place the noodles, buk choy, wombok, carrots, bean sprouts, mint and coriander in a large bowl. Gently toss until just combined.
- Combine the lime juice, soy sauce, sugar and oil in a screw-top jar and shake until well combined. Taste and season with salt and pepper.
- Thinly slice the pork across the grain. Add to the noodle mixture and drizzle with the dressing. Gently toss until just combined. Place among serving plates and serve immediately.