Pork satay with gem lettuce and rice noodles

Method

1. Put the pork in a bowl and coat in the satay glaze.
2. Heat the oil in a wok or sauté pan over a medium-high heat and add the pork. Fry for 15-20 minutes until cooked through and sticky, adding a little water if the pork catches on the pan. Remove and set aside.
3. Meanwhile, blanch the noodles for 2 minutes in a bowl of boiling water, then rinse in cold water and drain.
4. Lay the little gem leaves on a plate. For each leaf, wrap a tablespoon of the noodles around your finger, then put on one half of the leaf. Nestle in a few slices of sticky pork, then top with some chopped peanuts, chilli, cucumber and a little coriander