Sticky Pork & Spicy Noodle Salad

Preheat the oven to 200°C/ 180°C (fan)/ Gas 6

Combine the chilli jam with half the soy sauce (save the rest for later!) in a medium bowl – this is your pork glaze

Add the pork loin steaks to the bowl and give everything a good mix up

Set aside for later

Meanwhile, boil a kettle

Add the wholewheat noodles to a pot and cover them with boiled water until fully submerged

Bring to the boil over a high heat and cook for 5-7 min or until tender with a slight bite, then drain and run under cold water until cooled

Once cooled, set aside for later

Whilst the noodles are cooking, transfer the pork loin steaks to a baking tray (use tin foil to avoid mess) and cook for 10-12 min or until cooked through

Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Combine the chopped ginger, rice vinegar, remaining soy sauce, toasted sesame oil, chilli flakes (can't handle the heat? Go easy!) and 1 tsp [2 tsp] sugar in a small bowl – this is your spicy dressing

Top, tail, peel and grate the carrot[s]

Chop the cucumber into rough, bite-sized pieces

Wash the little gem lettuce, then tear into rough bite-sized pieces

Cut the red chilli[es] in half lengthways, de-seed (scrape the seeds out with a teaspoon) and chop into thin strips

Remove the cooked pork from the oven and transfer to a clean chopping board

Cover with a clean tea towel and leave to rest for 2 min

Meanwhile, pick the coriander and mint leaves from the stalks and chop them roughly

Slice the rested pork finely

Add the chopped herbs, ripped little gem, chopped cucumber, grated carrot, red chilli (not a fan of spice? Only add a little), cooked noodles and spicy dressing to a large bowl and give everything a good mix up – this is your spicy noodle salad