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


  1. 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.
  2. 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.
  3. Place the noodles, buk choy, wombok, carrots, bean sprouts, mint and coriander in a large bowl. Gently toss until just combined.
  4. 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.
  5. 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.