Pork Noodles

Soak the Thai rice noodles in a container of cold water (so they're fully submerged)

Set aside to soften slightly until step 6

Boil a kettle

Pat the steaks dry with kitchen towel and trim off any excess fat with a sharp knife

Add 1 tbsp (2 tbsp) of vegetable oil to a plate with the 5 spice mix

Season with salt to your taste

Stir the spice into the oil, then, with clean hands, coat the steaks evenly on both sides

Wash the spinach for step 7

Peel and grate (or finely chop) the garlic

Combine the soy sauce, honey, sesame oil and chopped garlic

Set aside until step 7

Chop or bash (in the bag with a rolling pin or in a pestle and mortar) the peanuts coarsely 

Heat a large, dry, wide-based pan (preferably non-stick) on a high heat

When hot, add the steaks to the dry pan and cook on each side for 3 min, or until cooked through

Once cooked, transfer them to a clean board and cover with a tea towel to rest until serving 

Reserve the pan for the next step

Return the pan to a medium heat

Add the drained noodles and 200ml (400ml) of boiled water 

Add a lid and cook on a medium heat for 1-2 min, or until the noodles have just softened

Tip: Shake the pan occasionally to prevent sticking

Remove the lid, add the spinach and stir to wilt it in the heat

Meanwhile, slice the steaks thinly

Once the spinach has wilted, remove from the heat and stir in the rested meat juices and the soy sauce mixture 

Season to your taste