Crunchy pork and noodle salad

1 tsp caster sugar

1 red chilli, seeded, finely sliced

1 cup roughly chopped fresh coriander leaves, roots and stalks

1 tbs sesame oil

1 tbs fish sauce (or use a small finely chopped anchovy)

1 tbs light low salt soy sauce

2 limes, juiced

1 tbs peanut oil

1 tbs vegetable oil

4 cups finely shredded green cabbage

100g fried egg noodles (or use a thin pasta)

6 spring onions, thinly sliced on the diagonal

Sesame seeds, to garnish

100g slivered almonds, roasted

400g pork or lamb fillet

Place sugar, chilli, coriander, sesame oil, fish sauce, soy sauce, lime juice and peanut oil in a food processor or blender with 2 tablespoons water. Process to combine. Set aside. Heat up your BBQ or skillet pan and cook your  fillet at medium heat, rolling onto each side for 3-4 minutes.

Place the cabbage, noodles and spring onions in a bowl and toss with half the dressing.

Divide between plates or serve on a big platter for your guests to help themselves. Thinly slice pork or chicken and pile on top of the salad. Drizzle with remaining delicious dressing and garnish with sesame seeds and almonds.