a) Boil a full kettle.

b) Halve the bell pepper and remove the core and seeds. Slice into thin strips. Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

c) Heat a large frying pan on medium-high heat (no oil). Once hot, add the pork mince and sliced pepper. Fry until browned and tender, 5-6 mins. Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. 

a) Meanwhile, pour the boiled water into a medium saucepan with 1/4 tsp salt on high heat.

b) Add the noodles and cook until tender, 4 mins. 

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together. 

a) Once the mince is cooked, drain and discard any excess fat. IMPORTANT: The mince is cooked when no longer pink in the middle.

b) Add the Indonesian style spice mix and pak choi. Cook until fragrant, 1 min.

c) Stir in the ketjap manis, rice vinegar, honey and water for the sauce (see pantry for amount). Bring to the boil, then simmer, 3-4 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

a) Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

b) Halve the lime (see ingredients for amount).

a) When the sauce has thickened, add the cooked noodles, a good squeeze of lime juice and half the peanuts to the pan.

b) Stir to coat the noodles in the sauce and cook until piping hot, 1-2 mins.

c) Taste and season with salt and pepper if needed. Add a splash more water if the noodles look a little dry.

a) Share the pork noodles between your bowls.

b) Finish with a sprinkle of the remaining peanuts for those who'd like them.

Enjoy!