For the pork
– 150g leftover pork
– 2 tsp rice vinegar
– 1 tsp light soy sauce
– 1 tsp tahini paste
– 2 tsp cornflour
– 1 onion, finely sliced
– 1 tbsp walnut oil
– 2 cloves finely chopped garlic
– 1 thumbsize piece of ginger, finely grated
– 1 red chilli, finely sliced
– 150g fresh or tinned pineapple, chopped. And the juices
– 1 tbsp chopped fresh coriander
– 1 tbsp dark soy sauce
For the noodles
– 125g fine egg noodles
– 1 tbsp sesame oil or Chinese stir fry oil
– 2 baby leeks, finely chopped
– 2 baby courgette, finely chopped
– fresh coriander sprigs, to serve
For the pork, mix together the pork pieces, light soy sauce, rice vinegar, tahini paste, 1 tbsp of the pineapple juices and the cornflour in a bowl until the mixture is well combined and the pork pieces are completely coated. Set aside to marinate for at least 15 minutes.
Heat the walnut oil in a wok or large frying pan over a high heat until it is smoking. Add the onion and fry for a few minutes until soft.
Add the chopped garlic, the chilli and the ginger and stir fry for 15-20 seconds, or until golden-brown.
Add the marinated pork and continue to stir fry for 2-3 minutes.
Add the chopped pineapple, chopped coriander, dark soy sauce and pineapple juice, and stir fry for a further 3-4 minutes.
For the noodles, bring a pan of water to the boil, add the noodles and cook for 3-4 minutes, or until tender. Drain well.
In another fan, fry the vegetables in the stir fry oil for 3-4 minutes. Add the noodles and mix until warmed thorough and well combined.
To serve, divide the noodles evenly among two serving plates and place the pork alongside. Garnish with fresh coriander.