1 tsp Chinese five-spice powder or 2 tsp 5-spice paste
2½ cm/1in piece fresh root ginger, peeled and finely sliced
1 tbsp garlic infused oil
2 scallions, green end only
about 50g flat rice noodles
1 small bok choi or a few Chinese cabbage leaves
a drizzle of sesame or vegetable oil
1 tsp toasted sesame seeds
a handful of coriander leaves
Slice the pork into long thin strips. Put the stock, gluten free soy sauce, sherry, 5-spice powder (or paste), ginger, garlic infused oil and scallions into a small saucepan with a lid and bring to a gentle simmer.
After about 2 minutes, when the stock ingredients have got to know each other, stir in the pork, cover and let it simmer away, but not boil. It will take about 5 minutes for the pork to change colour and become firm, then you know it is cooked.
Put the noodles in a bowl with boiling water and soak for 4 minutes. Cut the bok choi or leaves, widthways, into 2.5cm/1in slices. Drain the noodles and toss with oil and sesame seeds.
When the pork is ready, stir in the bok choi, simmer for 1 minute. To serve, pile the noodles into a bowl, spoon pork and other bits on top, pour the broth around and scatter coriander leaves over. And don’t forget to keep paper napkins handy for those noodle slurps.