Fill a medium pan with water and bring it to the boil. Trim the base and top 3cm off the leek, then halve it and give it a good rinse under a cold tap. Thinly slice the leek.

Halve the chilli, scraping out the seeds and white pith if you prefer less heat. Finely chop the chilli. Peel and thinly slice the garlic. Trim the roots and any ragged greens off the spring onions and thinly slice them.

Pour 1 tsp olive oil into a large frying pan or wok and warm to a high heat. Slide in the sliced leek and season with a pinch of salt. Fry for 4-5 mins, stirring frequently, till the leek is golden and crispy. Lift the leek out of the wok and set aside in a bowl.

Meanwhile, the pan of water should be boiling by now. Add the udon noodles and simmer for 6-8 mins, till tender with a slight bite. When the noodles are cooked, drain them and set aside.

While the noodles cook, warm your grill to high. Arrange the pork escalopes on a baking tray and rub with ½ tsp olive oil and a pinch of salt and pepper each. Slide the pork under the hot grill and cook for 6-8 mins, turning halfway, till cooked through and golden. When cooked, set the pork to one side to rest.

Wipe the pan you used to cook the leek in, and pop it onto a medium-high heat. Pour in 1 tsp of the sesame oil (keep the rest for later). Slide in the garlic, chilli and spring onions and fry for 1 min.

Break the eggs into the frying pan and fry for 1 min, till the whites start to set. Roughly break up the eggs with a wooden spoon. Add the noodles along with 2 tbsp tamari, 2 tsp sesame oil and the juice from the lemon. Fold through half of the crispy leek. Stir and warm through for 2 mins.

Slice the rested pork escalopes. Divide the noodles between a couple of plates and top with the sliced pork. Serve topped with the remaining crispy leek and a few coriander leaves.