Recipe

Step 1: Put the strips of pork fillet into a bowl and add the lime juice, soy sauce, paprika and fish sauce, but don’t let this stand for more than 15 minutes.

Step 2: Cook the noodles according to packet instructions and then refresh in cold water.

Step 3: Heat a wok or a deep, heavy-based frying pan, then add the garlic oil and fry the green onions and ginger for a minute or so. Add the pork and its liquid to the wok, stirring as you go.

Step 4: Cook the meat in the pan for another 2 minutes, then make up the chicken stock with boiling water, add the hot stock to the pan and bring to the boil.

Step 5: Check the pork is cooked through, then add the bean sprouts and baby bok choy. Add water if the soupy base has evaporated too much — about 1/2 cup of freshly boiled water should do the trick, but you may not need it.

Step 6: Arrange the drained noodles equally in 2 large or 4 small warmed bowls, ladle over them the pork and vegetables, and finally the soupy stock. Scatter the chopped chili on top and serve.

Makes 4 to 6 servings

Reprinted with permission from Nigella Lawson’s Kitchen (2010 Knopf Canada).