First add the pork to a bowl along with the marinade ingredients. Mix well until fully combined. Set aside to marinate while you make the sauce.

For the chilli oil, crush the garlic, thinly slice the chilli, grind the peppercorns and mince the spring onion. Add all the chilli oil ingredients to a serving bowl. Heat 2 tbsp vegetable oil until just shy of smoking and pour over the dry ingredients. Stir to combine, then add all the sauce ingredients to the same bowl. Stir again to combine, then set aside.

Heat a splash of vegetable oil in a frying pan over a high heat for around 1-2 mins. Add the pork and stir-fry for 3-4 mins or until nicely golden (almost brown in colour). Set aside.

Meanwhile, cut the cucumber into thin matchsticks and thinly slice the coriander. Set aside.

Bring a pot of water to the boil and cook the noodles 1 min shy of pack instructions. Drain, reserving 75ml of the cooking water, and immediately dump the noodles into the bowl of sauce.

Place the minced pork on top of the noodles, followed by the cucumber and coriander. Pour half the reserved cooking water into the bowl. Mix the noodles, making sure to get all the sauce from the bottom and all the toppings are fully combined. If the sauce looks too dry, add the remaining reserved water and mix again. Serve.