800gm free range pork fillet, trimmed 2 Tbs sesame seeds 1/4 char siu sauce 1 Tbs olive oil 250gm rice vermicelli, broken into quarters 1 small chinese cabbage, shredded 200gm snow peas, thinly sliced 2 medium carrots, cut into long, thin strips (julienned) 1 bunch of garlic chives, chopped finely
Soy dressing: 1/2 cup peanut oil 1/4 cup white vinegar 2 Tbs brown sugar 1 Tbs soy sauce 1 ts sesame oil
To make soy dressing combine all ingredients in a screw-top jar and shake well.
Place sesame seeds in large frying pan over a medium heat and brown lightly while stirring. Transfer to a small bowl. Brush pork fillet with char siu sauce. Heat oil in the same large frying pan and cook pork, turning occasionally, until browned all over over and just cooked through. Transfer pork to a warm plate, cover and stand for 5 minutes.
Meanwhile, place noodles in a large heatproof bowl, cover with boiling water and stand for 2 minutes. Drain well. Slice pork thinly and combine with noodles, cabbage, snow peas, carrots, chives and soy dressing. Sprinkle with sesame seeds and serve.