• Thinly slice carrot into half-moons. • Trim and roughly chop green beans. • Thinly slice spring onion. • Boil the kettle. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot, until tender, 4-5 minutes.

• To saucepan, carefully add the boiling water, oyster sauce and garlic stirfry sauce. Stir to combine, then bring to the boil. • Add egg noodles and green beans, then cover with a lid. Reduce to a simmer and cook until noodles are tender, 4-5 minutes. • In the last minute, gently stir noodles with a fork to separate. • Remove pan from heat and stir in baby spinach leaves until wilted. Season to taste. Transfer noodle soup to serving bowls.

• In a large frying pan, heat with a drizzle of olive oil over high heat. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add Asian BBQ seasoning and cook, until fragrant, 1 minute.

• Divide noodle soup between bowls. • Top noodle soup with pork and spring onion to serve. Enjoy!