Instructions: Mix the grated ginger salt sugar oil and sesame seeds into a paste.

Rub into the pork and refrigerate for 2 hours.

Place the shitake in a small pan with the soy mirin and julienned ginger cover and bring it to the boil then uncover and simmer for 2 minutes.

Turn off the heat and leave to cool.

Cook the noodles in plenty of salted water until al dente drain and refresh in cold water.

Drain well then toss with the salad oil to prevent them sticking to each other.

Preheat the oven to 200C/40CF/Gas Mark 6. Heat an ovenproof pan on the stove then pour in the cooking oil add the pork and cook over a moderate heat turning to brown it on ail sides. Place the pan in the oven and cook until the meat is just done about 10 to 12 minutes depending on thickness.

Remove from the oven and leave to cool.

To serve slice the pork thinly and divide it among the 4 plates. Pile the noodles on top then spoon over the mushrooms and their cooking liquor.

Green tea noodles are literally that: wheat noodles made with the addition of powdered japanese green tea. You can often find them at healthfood shops but if you cant substitute any Asian noodle.

Serves 4

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