Asian Pork Fillet and Noodles

I'm not going to claim this is cuisine from a particular country so it just gets the generic 'asian' tag.



1 pork fillet (allow about 150g/5OZ per person)
1 jar of random 'asian' marinade (we used a teriyaki marinade but you could use anything really)
4 balls of dried Singapore noodles (egg noodles)
5 spring onions
1 courgette
3 bunches of bok choi or pak choi
Oyster sauce
1 tablespoon of sesame oil
1 tablespoon of lemon infused olive oil
2 tablespoons of dark soy sauce
1 tablespoon of fish sauce

Marinate the pork fillet for at least 1 hour.

Noodle Sauce
Mix sesame oil, lemon oil, soy and fish sauce together. Taste and adjust accordingly, set aside.

Vegetables
Finely chop the spring onions, slice the courgette very thinly and set aside. Prepare and wash bok choi.

Cook pork fillet in a frying pan until sealed and finish off in a preheated oven at 180C/355F for about 20 mins. Rest for 5 mins before serving.
Boil water for noodles and cook for 5 mins or as per instructions on the packet. Aim to be draining the noodles at the same time as the pork finishes resting. Drain the noodles and add spring onions and courgettes. Add noodle sauce and mix.
Boil or steam the bok choi until bright green and soft but not completely flacid (snigger).
Serve slices of pork over noodles and bok choi, dress bok choi generously with oyster sauce. Hao chi.