Kung Pao Pork Fillet with Hokkien Noodles

Steps

1. Before you start, bring a pot of salted water to the boil on high heat (using hot tap water, with the lid on).
2. Prep & cook pork. Heat a drizzle of oil in a large fry-pan on medium-high heat. Pat pork dry and slice into 1.5cm rounds. Coat in pork spices and a drizzle of oil. Cook for 2-3 minutes each side, until just cooked. Remove from pan to rest. Reserve pan.
3. Meanwhile, cook noodles. Separate noodles and cook in pot of boiling water for 2-3 minutes, until just tender. Drain, run under cold tap to prevent overcooking and leave to drain well.
4. Prep & cook veggies. Return reserved pan to high heat with a drizzle of oil. Stir-fry slaw for 1-2 minutes, until just wilted. Add noodles and kung pao sauce and toss to heat through for about 1 minute. Stir through bok choy and remove from heat. Stir through any pork resting juices and season to taste with soy sauce.
5. Serve noodles and veggies with pork. Sprinkle over spring onion and peanuts.