Sweet soy & sesame pork stir fry

Toast the sesame seeds for 2-3 minutes in a large wok, stirring often, until golden. Tip onto a plate and wipe out the pan. Put the wok over a high heat. When hot, add 1 tbsp oil, then season the pork with salt and add to the pan. Stir fry for 3-4 minutes until browned throughout, then remove from the pan.

Add the remaining oil, the Chinese leaf and salad onion whites, then stir fry for 2-3 minutes until the cabbage is coloured and softening.

Return the pork to the pan with the garlic and ginger and stir until sizzling loudly. Add the ketjap manis and the noodles, then stir fry for 5-6 minutes until everything is piping hot, coated in sauce and any water released has sizzled off. The pork should be cooked through with no pink meat.

Stir through most of the sesame seeds, reserving some to serve, then divide the stir fry between bowls. Scatter with the salad onion greens, the leftover sesame seeds and a drizzle of ketjap manis. Serve immediately.