Egg Noodle Soup, Chilli Pork and Asian Greens

I think we're on a bit of an asian food kick after going to yum cha again on Sunday.



1 large red chilli, chopped
1 tablespoon chilli sauce
1 teaspoon of soy sauce
300g of pork fillet
50g of whole fresh shitake mushrooms
4 cups of chicken of chicken stock
8 thin slices of ginger
3 teaspoons of oyster sauce
1 bunch of broccolini or bok choy
200g of fresh (not dried) egg noodles
1 spring onion

Combine the chilli, chilli sauce and soy sauce in a bowl.
Coat the pork fillet in the chilli mixture and pan fry on a low to medium heat until done, it should be well browned on the outside and not rare in the middle (this will take about 15 mins).
While the pork is cooking, place the stock, ginger and oyster sauce in a saucepan and bring to the boil. Add the broccolini and cook for 3 minutes. Cook the noodles for 2 mins in boiling water. Cook the mushrooms in a little butter until lightly browned.
Drain the noodles and place in bowls, top with the broccolini and pour over the stock. Slice the pork and place on top of the noodles with the mushrooms and the chopped spring onion sprinkled over the top.