Prepare all your stir-fry ingredients: peel and grate the garlic and ginger. Halve the chilli. Flick out the seeds and white bits (or leave them in for more heat) and finely chop it. Set aside for later.
Trim the roots off the salad onions. Roughly chop them. Shred the Chinese leaf.
Fill a pan with water and bring to the boil. Heat a deep frying pan or wok for 1-2 mins till smoking hot. When it’s hot, add 1 tbsp oil and the pork stir-fry strips. Stir-fry for 4-5 mins till the pork has browned. Lift out of the pan and set aside.
Add the garlic, ginger and chilli to the pan. Tip in the salad onions and 1 star anise. Stir fry for 1 min. Add the pork back in with the Chinese leaf. Cook and stir for 4-5 mins to soften the Chinese leaf.
The pan of water should be boiling by now. Add 2 bundles of the Thai rice noodles. Simmer for 3 mins, then drain.
While the noodles cook, add 2 tbsp of the honey to the pork stir-fry with a good pinch of salt and pepper. Stir to mix.
Tip the noodles into 2 warm bowls. Top with the pork stir-fry, discarding the star anise if you see it. Serve straight away.
Wrap it up^ Also known as ‘Napa cabbage’, the Chinese leaf has a mild cabbage-y flavour that makes it the star of stir-fries. Chinese leaf also makes brilliant veggie or carb-less wraps. Cook till soft, add your filling, fold and tuck in the sides.