a) Boil a full kettle.

b) Halve the bell pepper and remove the core and seeds. Slice into thin strips.

c) Heat a large frying pan on medium-high heat (no oil).

d) Once hot, add the pork mince and sliced pepper. Fry until browned and tender, 5-6 mins. Use a spoon to break it up 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 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 and 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 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!