Place the medallions on a board between two sheets of cling film. Using the base of a small saucepan or rolling pin, bash them all over until they’re 1cm thin.
Place the beansprouts in a sieve and pour over boiling water, refresh under cold water and leave to one side.
Add the stock to a large saucepan, with the chilli sauce, ginger and garlic, bring to the boil and simmer for 5 minutes.
Meanwhile, heat a non-stick ovenproof pan for a couple of minutes until hot. Spray with a little oil, add the pork medallions to the pan and cook for 3 minutes on one side. Turn the medallions over, brush with the teriyaki sauce and place the pan in the oven to cook for a further 6-8 minutes or until the juices run clear.
Add the mushrooms, greens, carrots and noodles to the chilli broth and simmer for 4-5 minutes, until the noodles and vegetables are tender.
Slice the pork steaks thinly. Divide the noodles and vegetables between 2 bowls and ladle over the broth. Top each with the pork strips, bean sprouts, spring onions, chilli, coriander and lime wedge. Serve immediately.