Asian pork and noodle soup

1.Place pork in a shallow glass or ceramic dish. Add half the ketjap manis and sesame oil, turn to coat. Cover with plastic food wrap. Chill for 30 minutes to marinate.

2.Place crumbled stock cubes, boiling water, fish sauce, star anise, garlic and remaining ketjap manis in a large heavy-based saucepan. Bring to the boil over moderately high heat. Boil for 8 minutes or until fragrant. Reduce heat to moderate: add noodles. Simmer for 2 minutes. Add carrot, capsicum and half the chilli, simmer for 3 minutes more or until noodles and vegetables are just tender. Add half the onion. Season.

3.Meanwhile, drain pork. Discard marinade. Heat a large non-stick frying pan over moderate heat. Add pork, cook for 2 minutes each side or until browned and cooked. Transfer to a plate. Cover with foil. Rest for 5 minutes. Thinly slice.

4.Ladle soup into serving bowls. Top with remaining chilli, remaining onion and bean sprouts. Top with pork. Serve drizzled with extra ketjap manis.