1 pork fillet, about 400g
2 tbsp hoi sin sauce
For the soup:
3 chinese dried mushrooms, soaked in hot water for 20 minutes
1 litres chicken stock
200 g Chinese cabbage, shredded
3 tbsp light soy sauce
3 tbsp rice wine
2 tbsp rice vinegar, or Mirin
100 g noodles, preferably yellow shi noodles
50 g spring onions, shredded
50 g bean sprouts
3 tbsp coriander leaves, chopped
Spoon the hoi sin sauce over the pork fillet and leave to marinate for about an hour. Heat a griddle pan over a high heat and sear the pork fillet for about 5 minutes on each side, until golden brown all over. Leave to cool slightly before slicing the pork.
Heat the chicken stock in a large pan and when boiling, toss in the soaked mushrooms along with their soaking liquid, followed by the shredded lettuce.
Season with the soy sauce, rice wine and rice vinegar.
Add the noodles to the pan, and stir in the spring onions, bean sprouts and coriander. Cook until the noodles are just tender.
Ladle some of the noodle soup into a serving bowl, and place the sliced pork on top. Serve straight away.