Preheat grill to high. Use 1 teaspoon vegetable oil to rub both sides of pork loin steaks (270g pack) and place on a baking tray. Grill for 5-6 mins each side until lightly golden and cooked through. Transfer to a plate to rest for 5 mins, then cut into 1cm slices.
Meanwhile, prepare the dressing. Put 1/2 teaspoon cornflour in a small saucepan and slowly whisk in 2 tablespoons soy sauce and 50ml water, followed by 4cm ginger sliced into matchsticks and 2 tablespoons clear honey. Simmer over a medium heat for 10 mins until thickened and glossy.
Remove from the heat and stir through juice and zest of 1 lime, 7.5g finely chopped coriander stalks and 1/2 deseeded and sliced red chilli.
Cook 60g rice noodles to packet instructions. Toss together with 1/2 tablespoon sesame oil, 1 carrot peeled and cut into ribbons, 1/4 cucumber cut into ribbons, 7.5g fresh basil leaves, 10g mint leaves, and 7.5g whole coriander leaves, then arrange on 2 plates.
Top with the slices of pork and scatter with 1 tablespoon roughly chopped, roasted, salted peanuts, if using. Drizzle over the dressing and serve with lime wedges for squeezing over, if you like.
