Pork and coconut curry noodle soup

Method

1. Heat the oven to 200ºC fan/gas 7. Rub the pork with 2 tsp oil, 2 tsp curry powder and a pinch of salt. Put the pork on the prepared tray and roast for 15-20 minutes until cooked through. Rest for 10 minutes, then slice.
2. Cook the noodles according to the pack instructions. Drain and rinse under cold water and set aside.
3. Heat the remaining oil in a large saucepan over a medium heat. Fry half the chillies for 1-2 minutes, stirring now and again, until lightly golden. Add the lemongrass and remaining curry powder, mix well and cook for 1 minute more.
4. Add 250ml water and the coconut milk, bring to the boil for 1 minute, then lower the heat. Simmer for 10 minutes. Add the beans and Worcestershire sauce to taste, then cook for another 4-5 minutes. Add the noodles to heat through, then the lime zest and juice and more Worcestershire sauce to taste. Serve the soup topped with pork, with lime wedges, plus extra chilli and crispy onions, if you like.