Step 1

Marinating the pork chops: Use a meat mallet to break up the meat fibres and tenderise the pork chops. Mix the pork chops with 1 tablespoon of soy sauce and 3 tablespoons of rice wine. Marinate in the fridge for 20 minutes.

Step 2

Frying spring onions: Heat the oil in a non-stick frypan over medium-high heat. Add the spring onions and fry until golden brown. Set aside the fried spring onions and leave the oil in the frypan.

Step 3

Cooking the pork chops: Coat the pork chops in the flour and cook each side for 20 seconds. Add the fried spring onions, 1.5 tablespoon of soy sauce, 3 tablespoons of rice wine, sugar and water to the frypan, put a lid on and cook for 6-7 minutes (turn the pork chops after 3 minutes).

Step 4

Making the noodles: Cook the dried noodles in boiling water for 4-7 minutes or until the noodles are soft. Drain the noodles and mix with the pork chop sauce and the Balsamic vinegar. Lay the pork chops over the top of the noodles and serve.