• Boil a full kettle.
• Trim the green beans, then cut into thirds.
• Heat a frying pan on medium-high heat (no oil).
• Once hot, fry the pork mince and green beans, 5-6 mins. Break up the mince as it cooks, then drain the fat. Season with salt and pepper.  IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

• Meanwhile, pour the boiled water into a saucepan with 1/2 tsp salt on high heat. 
• Boil the noodles, 4 mins.
• Once cooked, drain and run under cold water.

• Meanwhile, open the remaining sachets.
• Once browned, add the coleslaw mix to the pork. Stir-fry, 1-2 mins.
• Stir in the gochujang, ketjap manis, soy and a splash of water. Bring to the boil and simmer, 1-2 mins.
• Add the cooked noodles and toss to coat.

• Share the noodles between your bowls.

Enjoy!