1.Place noodles in medium heatproof bowl, cover with boiling water, stand until tender, drain.
2.Meanwhile, peel and finely grate ginger. Trim and thinly slice onions. Thinly slice mushrooms. Coarsely chop nuts. Finely grate 1 tablespoon of orange rind. Squeeze 1/4 cup of lime juice. Thinly slice pork.
3.To make dressing, Combine rind, juice, sauces and 1 teaspoon of the ginger in screw-top jar, shake well. Season.
4.Heat oil in wok, stir-fry pork, water chestnuts, mushrooms, remaining ginger and garlic over high heat until mushrooms are tender and pork is hot. Add noodles and dressing to pan, toss to combine.
5.Serve pork mixture in lettuce leaves; top with nuts and onion, accompany with lime cheeks.
Before starting the recipe, boil the kettle so you have boiling water ready to prepare the noodles. Chinese barbecued pork, also called char siew, is traditionally cooked in special ovens, it has a sweet-sticky coating made from soy sauce, sherry, five-spice powder and hoisin sauce. It’s available from chinese butcher shops, ask them to slice it for you.