Preheat the oven to 180°C.
Cut the pork into two medallions and season with salt and pepper.
Heat vegetable oil in an ovenproof pan and sear the pork on all sides.
Roast the pork in the oven for 5 to 7 minutes until cooked through.
Slice one spring onion and julienne the other.
Fry the julienned spring onion in sesame oil until crisp and set aside for garnish.
Stir-fry the red pepper and sliced spring onion for 2 minutes before adding cashews.
Add soy sauce once the ingredients begin to color.
Blend coconut milk with coriander, sage, and parsley using a hand blender.
Add the coconut mixture to the wok and stir to coat.
Serve the vegetables over cooked noodles and top with pork and garnish.