Big flavour and satisfying textures unite in this quick-fix noodle bowl. Pork is coated in an umami-rich miso butter, tossed with chewy vermicelli and topped with a crisp snow pea salad to add punch to midweek cooking.
Trim and chop snow peas into thirds. Wash coriander thoroughly, roughly chop leaves and finely chop stems. Finely chop chilli, deseed if you like. Place snow peas, coriander and chilli in a bowl and set aside.
Finely grate ginger. Heat a large, non-stick frypan over high heat. Add pork and cook, breaking up mince with a wooden spoon, for 5 minutes or until browned. Add ginger and stir until fragrant. Drain corn.
While the pork is cooking, cook noodles in a large saucepan of boiling water for 2 minutes or until just cooked. Drain, reserving 250ml (1 cup) noodle cooking water.
Add butter, miso paste, soy sauce and reserved noodle water to frypan and cook, stirring, for 1–2 minutes or until miso dissolves. Add corn kernels and stir to combine.
Add noodles to frypan and toss to coat in sauce. Remove from heat.
Add rice wine vinegar to snow pea salad and toss to coat. Divide pork noodles between bowls and top with snow pea salad to serve.