Directions

1. Add the stock to a large saucepan with the chili sauce and bring to a boil. Turn down the heat and simmer for 2 minutes. Meanwhile, heat the oil in a non-stick frying pan, add the pork and cook for 7 minutes, turning once.
2. Add the teriyaki sauce and 3 tablespoons of water to the pan with the pork. Cook pork for a further 2 minutes or until the juices run clear. Add the mushrooms, bok choy, pepper, noodles, and carrots to the chili broth. Cover and simmer for 4 minutes until the noodles and vegetables are tender.
3. Slice the pork thinly. Divide the noodles and vegetables between 2 bowls and ladle over the broth. Top each with the pork strips, chili and lime. Serve immediately.