•  2 tablespoons soy sauce
•  2 teaspoons peanut oil
•  2 x 250g pork fillets, halved lengthwise
•  250g Chinese wheat noodles (somen)
•  1 yellow capsicum, thinly sliced
•  150g snow peas (mange tout), blanched and shredded
•  ¼ cup coriander (cilantro) leaves
•  baby cos (Romaine) lettuce leaves, to serve
•  toasted sesame seeds, to serve

dressing

•  1 tablespoon caster (superfine) sugar
•  2 tablespoons lemon juice
•  2 teaspoons sesame oil

  Heat the oil in a large frying pan over medium-high heat. Add the pork and cook for 4–5 minutes or until golden and cooked through. Set aside for 5 minutes and thinly slice.

  To make the dressing, combine the soy, sugar, lemon juice and sesame oil in a bowl.

  Place the noodles in a saucepan of boiling water and cook for 2 minutes or until tender. Drain, rinse under cold water and drain again. Combine with the snow peas and coriander. Place the lettuce on a serving plate, top with the noodle salad and pork, drizzle over the dressing and sprinkle with the sesame seeds. Serves 4.