Sticky Pork with Vermicelli Noodle Salad

Steps

1. a full kettle to the boil.
2. In a large, heat-proof bowl, pour boiling water over noodles and use a fork to separate strands. Leave for 5 minutes. Drain, run under cold water to cool then drain well. Return to bowl, toss with sesame oil and snip noodles in a few places to make them easier to eat. Set aside.
3. Pat pork dry with paper towels and season with salt. Heat a drizzle of oil in a large fry-pan on high heat. Cook pork for 1–2 minutes each side, until browned but not cooked through. Remove from pan and set aside.
4. Return pan to low-medium heat, add Asian ketchup and water and simmer for about 3 minutes, stirring occasionally, until reduced and thickened.
5. While sauce is reducing, thinly slice pork then add to simmering sauce with any resting juices. Simmer for a further 1–2 minutes, until pork is cooked through.
6. Add all remaining vermicelli noodle salad ingredients to bowl with noodles and toss well to combine.
7. Place vermicelli noodle salad on a large platter and top with slices of sticky pork and sauce. Sprinkle over peanuts and garnish with remaining coriander (if using). Divide between plates or bowls.