1Heat oil in a non-stick pan over medium-high fire. Add pork and cook for 5 to 6 mins, turning to cook for another 4 mins. Remove from pan and allow to rest, covered with foil, for 5 mins before slicing.
2To prepare dressing, combine sugar and fish sauce in a pan. Stir over low fire until sugar dissolves. Stir in juice.
3On a platter, combine noodles, pineapple, mint and shallot with half the dressing. Toss well. Top with sliced pork. Drizzle with remaining dressing. Sprinkle with nuts and chilli to serve.
Photo: Bauer/Scott Hawkins