•  1 x 300g pork fillet, trimmed
•  1 ½ tablespoon hoisin sauce
•  1 teaspoon sesame oil
•  20g ginger, peeled and sliced
•  1 clove garlic, sliced
•  ¼ teaspoon Chinese five-spice powder
•  50g coriander (cilantro)
•  1 litre chicken stock
•  2 teaspoons soy sauce
•  100g medium flat rice noodles
•  1 bunch baby bok choy, halved
•  thinly sliced green onion (scallion) and small red chilli, to serve

  Preheat oven to 200ºC (390ºF). Brush pork with hoisin and place on a tray. Roast for 10 minutes each side or until cooked through. Set aside and keep warm. Allow to rest for 5 minutes before slicing.

  Heat oil in a saucepan over medium heat. Add ginger, garlic and five-spice and cook for 1 minute. Chop the coriander stalks and add to the pan with the stock and soy. Bring to the boil and cook for 5 minutes. Remove and discard ginger, garlic and stalks. Add noodles to the broth and cook for 5 minutes. Add the bok choy and cook for a further 2 minutes.

  Divide noodles, bok choy, broth and pork between bowls. Top with coriander and green onion, and serve with chilli. Serves 2.