• Boil the kettle. • Finely chop garlic. Thinly slice carrot into half-moons. Trim green beans and cut into thirds. Trim baby broccoli and chop into thirds. • In a small bowl, combine plum sauce, the soy sauce, sesame oil blend (see ingredients) and the water. Little cooks: Take the lead by combining the sauces!

• Half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. • Drain, rinse and set aside.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot, green beans and baby broccoli, tossing occasionally, until tender, 5-6 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Stir in garlic and sweet soy seasoning until fragrant, 1 minute. • Add sauce mixture, cooked veggies and noodles to the pork, tossing to combine, 1 minute. TIP: Add a splash of water if the sauce looks too thick.

• Divide sticky Chinese-style pork noodles between bowls. • Top with crispy shallots to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the crispy shallots.