Warm Vietnamese Pork Salad (serves 4)

For the sauce:
200 ml coconut oil
1 clove garlic, crushed
2 cm piece fresh root ginger, grated
1 red chilli, finely chopped
1 1/2 tsp dark brown sugar
1 tbsp fish sauce
2 tbsp soy cauce
2 tbsp toasted sesame oil
zest and juice of 2 limes

For the salad:
500 gr pork loin steaks, fat trimmed, sliced into thin strips
500 gr thin rice noodles
2 tsp sunflower oil
450 gr mixture of pepper, cucumber and carrot, sut into sticks
20 gr each fresh mint and coriander, chopped
50 gr spring onions, thinly sliced
25 gr dry roasted peanuts, finely chopped

Mix together all the sauce ingredients and pour a third over the pork.  Marinate for 30 minutes.  Cook the noddles following pack instuctions.  Heat a large frying pan or wok, add 1 tsp sunflower oil, then drain the pork and stir-fry it for 2 minutes.  Remove and keep warm.  Wipe out the wok with kitchen towel.  Heat again with the remaining oil and stir-fry the vegetable mixture for 2 minutes.  Add the noodles and remaining sauce and heat through for 30 seconds.  Remove from the heat and stir through the herbs.  Serve noodles topped with the pork strips.  Sprinkle with the onion and peanuts.