Coconut Curry Pork

Combine the coconut cream, mild curry powder and 1/4 of the soy sauce in a medium bowl. Add the pork loin strips and toss to coat. Set aside and leave to marinate.

Place the rice stick noodles into a large heatproof bowl and pour over enough boiling water to completely submerge the noodles. Soak for 8-10 minutes or until soft. Drain.

While the noodles are soaking, combine the remaining soy sauce, sesame oil, rice wine vinegar and a drizzle of olive oil in a large bowl. Add the shredded cos lettuce, cucumber slices, grated carrot, drained noodles, 1/2 the chopped coriander and 1/2 the roasted peanuts. Toss to coat in the dressing and set aside.

Heat a drizzle of olive oil in a large frying pan over a high heat. Add 1/2 the marinated pork and cook, tossing, for 1-2 minutes or until browned and cooked through. Remove from the pan and set aside on a plate. Repeat with the remaining pork. Tip: Cooking pork in batches allows the meat to sear instead of stew.