Pork fillet and king prawns stir fried with pepper, ginger and Chinese cabbage with a noodle broth flavoured with soy, sake and coriander cress.
Finely dice the garlic, chilli and ginger. Finely slice the spring onion and red pepper. Pick the leaves from the coriander.
Cut the cabbage in to quarters, remove the tough stalk and finely shred the leaves. Cook the noodles in hot water for 3 minutes and then cool under cold running water.
Remove any sinew from the pork fillet and cut into thin strips around 5cm by 1cm and 5ml thick
Mix the soy sauce, sake and sugar in a bowl and stir until the sugar is dissolved.
Heat the peanut oil in a wok over a high heat. Add the pork and cook for about 3 minutes until nicely coloured and almost cooked.
Add the cabbage, the garlic, ginger and chilli. Cook for a further 2 minutes and then add the soy sauce, sake and sugar to the wok. Stir for a further minute and then add the noodles. Warm the noodles through and then serve immediately.
Finish with the picked coriander leaves and coriander cress.
«Add some roughly chopped peanuts to this recipe to add a little extra crunch.»