300g thinly sliced pork for shabu shabu, loin or belly
50g harusame noodles
¼ onion
1 bunch watercress
4 lemon slices
10g dried wakame seaweed
1 red chilli
for the dressing:
1 tbsp soy sauce
½ tsp salt
1 tbsp sugar
½ tsp broad bean chilli paste
2 tbsp sesame oil




