- STEP 1
In a large bowl, toss the sliced pork with 1/2 tbsp vegetable oil and 4 tbsp sriracha; you can marinate and chill up to 24 hours ahead, if you like. Heat a wok until smoking hot. Add the pork and stir~fry for 8-10 minute, until sticky and charred; transfer to a plate and cover with foil. Add a splash of water to the pan and scrape up the sticky bits from the base, before pouring over the pork.
- STEP 2
heat the remaining 1 tbsp oil in the pan.Cook the coriander stalks,garlic,ginger and white part of the salad onions for 4-5 minutes,until golden, then stir in the sweetcorn, miso paste, stock, remaining 2 tbsp sriracha, and 1 litre water. Add the noodles and eggs,cover and bring to the boil; simmer for 6 minutes. Remove the eggs and cool under cold running water; peel and halve.
- STEP 3
Divide the noodles between 4 bowls. Pour on the broth; top wit the eggs, pork, salad onion top and coriander leaves. Scatter with toasted sesame seeds, if liked.
