• Boil a full kettle. Heat a drizzle of oil in a frying pan on medium-high heat.
• Once hot, fry the pork mince and mushrooms, 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.

• Pour the boiled water into a saucepan with 0.5 tsp salt. Boil the noodles, 3-4 mins. Once cooked, drain and run under cold water. 
• Next, reduce the heat of the frying pan to medium. Add the ginger puree and coleslaw and stir-fry, 1 min.
• Stir in the miso, ketjap, soy and water (see pantry). 

• Next, add the noodles to the frying pan. Toss to coat and simmer until piping hot, 1-2 mins.
• Add a splash of water if it's a little thick.
• Taste and season with salt and pepper if needed. Remove from the heat. 

• Share your noodles between your serving bowls. 
• Sprinkle over the crispy onions.

Enjoy!