Fill your kettle and boil it. Peel and finely grateor chop the garlic and ginger. Finely slice thechilli on the diagonal (for less heat, halve thechilli and scrape out the seeds and pith, then sliceit). Pop all 3 into a dish large enough to hold thepork escalopes. Add the honey, half of the tamariand 1 tbsp China 5 spice. Stir to mix, then add thepork escalopes, turning once or twice to coatthem. Set aside for 10 mins to marinate.

Meanwhile, fill a medium pan with boiling waterfrom the kettle and add a pinch of salt. Return tothe boil and add the udon noodles. Simmer for8 mins, till just tender. Drain the noodles, rinsewith cold water and drain again. Set aside.

Meanwhile, halve the red pepper, scoop out the seeds and thinly slice it. Trim the roots off the spring onions and separate the white and green parts. Chop the white parts into 2cm pieces. Finely slice the green ends and set aside. Scrub and trim the carrot, then chop it into matchsticks.

Pour 1 tbsp oil into a large, deep frying pan or wok and warm to a medium-high heat. Shake most of the marinade off the pork escalopes, reserving the dish of marinade. Add the pork to the pan and fry for 3-4 mins on each side, till browned and slightly charred. Lift the pork out onto a plate and set aside to rest.

Give the pan a quick wipe and return to a medium-high heat. Add 1 tbsp oil along with the red pepper, carrot and spring onion whites. Stir fry for 3-4 mins till softened and golden. Pour in the reserved marinade and bubble for 1 min.

Tip the noodles into the pan and stir to mix. Warm everything through for 1-2 mins. Taste and add more tamari if you think it needs it.

Pile the noodles and veg onto a couple plates. Slice the pork escalopes and arrange on top. Serve topped with the spring onion greens.