Miso and Ginger Pork Noodles with Snow Pea Salad

Peel and finely grate ginger and set aside. Trim and slice snow peas. Wash coriander thoroughly, then 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.

Cook noodles in a large saucepan of boiling water for 2 minutes or until just cooked. Drain, reserving 250ml (1 cup) noodle cooking water. Drain corn kernels and discard liquid.

Heat a large, non-stick frypan over high heat. Add ginger and pork mince and cook, breaking up mince with a wooden spoon, for 5 minutes or until browned.

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.