80ml (1/3 cup) soy sauce
2 tablespoons peanut oil
2 garlic cloves, crushed
1 teaspoon grated fresh ginger
1/2 teaspoon chilli powder
4 (about 460g) pork leg steaks
180g rice vermicelli noodles
1 230g can sliced water chestnuts (Trident brand), drained, roughly chopped
150g bean sprouts
6 green shallots, trimmed, sliced diagonally
1 bunch baby bok choy, ends trimmed, washed, shredded
1 lemon, cut into wedges, to serve
Combine the soy sauce, oil, garlic, ginger and chilli powder in a medium glass or ceramic bowl. Add the pork steaks and turn to coat in the soy sauce mixture. Cover and set aside for 5 minutes to marinate.
Heat a large non-stick frying pan over medium-high heat. Drain the pork steaks, reserving the marinade. Add the pork to frying pan and cook for 1-2 minutes each side or until just cooked. Transfer to a plate and cover to keep warm. Remove pan from the heat.
Place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 3-4 minutes or until soft. Drain well.
Transfer noodles to a large bowl and add the water chestnuts, bean sprouts and green shallots. Slice pork into 1cm-thick strips and set aside.
Add reserved marinade to frying pan and bring to the boil over high heat. Remove from heat and add bok choy, and toss until just wilted. Add pork and any remaining sauce to the noodles, and toss until well combined.
Divide the noodle mixture among shallow serving bowls and serve with the lemon wedges.
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