300 g (10 oz) pack ready-cooked medium egg noodles
25 g (1 oz) mint leaves, chopped
Bring a large saucepan of water to the boil, add the pork rashers, bring back to the boil and cook for 1 minute. Drain, pat dry with kitchen paper and put on a baking sheet.
Mix together the chilli sauce, 4 tablespoons of the hoisin sauce and the oyster sauce in a bowl, pour over the pork and toss to mix well. Place in a preheated oven, 240°C (475°F), Gas Mark 9, for 20 minutes or until sticky and cooked through.
Meanwhile, bring the measurement water to the boil in a large wok or frying pan, add the mangetout, carrots, red chillies and ginger, cover and cook for 2 minutes. Add the oil, noodles and remaining hoisin sauce and heat through for 2 minutes, then add the mint and toss to mix well.
Divide the noodles between warm bowls and serve immediately topped with the pork rashers.