Pork and Pineapple Noodle Bowls

Steps

1. a large pot of salted water to the boil.
2. Place all pineapple sauce ingredients in a small pot and bring to a boil. As soon as it boils, simmer on medium heat for about 5 minutes, stirring often, until reduced slightly. Remove from heat and set aside.
3. Place noodles in pot of boiling water. Stir, cover and turn off heat. Leave for 8 minutes, stirring once. Drain well. Drizzle with sesame oil to prevent sticking and use kitchen scissors to cut noodles in a few places to make them easier to eat. Set aside in pot.
4. While noodles are cooking, heat a drizzle of oil in a large fry-pan on high heat. Pat pork dry and coat in seasoned cornflour/flour. Cook pork, in batches, for 1-2 minutes each side, until browned and cooked through. Wipe out pan and add more oil between batches. Set aside and keep pan on heat.
5. Cut courgette in half lengthways and slice 0.5cm. Finely chop bok choy leaves and stalks (keep separate). Heat another drizzle of oil in pan, if needed. Stir-fry edamame beans, courgette and bok choy stalks for 2-3 minutes, until tender. Remove from heat, add bok choy leaves and toss.
6. Slice cooked pork into thin strips, about 2cm-wide and season with salt and pepper. Add pineapple sauce, first measure of mint, veggies, pork and any resting juices to pot with noodles and toss until combined. Season to taste with soy sauce and pepper.
7. divide pork and pineapple noodles between bowls and garnish with remaining mint (if using) and chopped peanuts.