BBQ Pork with Noodles and Veggies

Steps

1. a full kettle to the boil. Preheat BBQ grill to high (if using).
2. Pat pork dry with paper towels and place in a shallow bowl. Add first measure of the BBQ glaze, mix to coat and set aside to marinade for at least 5 minutes. While pork is marinating, finely slice red onion and bok choy and remove core and seeds from capsicum and finely slice. Set all aside.
3. Heat a drizzle of oil in a large frypan on medium-high heat. Cook pork for 3-4 minutes each side (depending on thickness), until just cooked through. Reduce heat if glaze starts to burn. Set aside, covered with foil, to rest for 5-7 minutes before slicing thickly against the grain.
4. Wipe pan clean with paper towels and return to high heat with a drizzle of oil. Stir-fry red onion, bok choy and capsicum for 3-4 minutes, until bok choy is bright green but still crunchy.
5. While veggies are cooking, place noodles in a large, heat-proof bowl and cover with boiling water. Use a fork to separate strands and drain immediately, shaking off as much water as possible.
6. Add noodles to pan with all remaining noodle and veggie ingredients. Toss to combine and cook for a further 1-2 minutes, until heated through. Season to taste with salt and pepper.
7. Spoon noodles and veggies into bowls, top with slices of BBQ pork and garnish with spring onions.