a) Halve the green pepper and discard the core and seeds. Slice into thin strips.

b) Heat a drizzle of oil in a large frying pan on medium-high heat. 

c) Once hot, add the pork mince, mushrooms and sliced pepper.

d) Fry until the mince has browned, 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, boil a full kettle.

b) Peel and grate the garlic (or use a garlic press).

c) Cut the lime into wedges.

a) Pour the boiled water into a large saucepan with ½ tsp salt and bring to a boil. 

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.

d) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) Add the garlic and gochujang paste (add less if you'd prefer things milder) to the mince and fry until fragrant, 1 min.

b) Stir in the ketjap manis, soy and water for the sauce (see pantry for amount).

c) Bring to the boil, then reduce the heat and simmer until thickened, 2-3 mins.

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

a) Stir the honey and a good squeeze of lime juice from a lime wedge into the sauce. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

b) Add the noodles to the sauce and mix to coat.

c) Taste and season with salt, pepper and more lime juice if needed. Add a splash of water if it's a little too thick.

a) Share the Korean style pork noodles between your serving bowls. Spoon over any remaining sauce from the pan.

b) Sprinkle over the crushed peanuts to finish.

c) Serve with any remaining lime wedges for squeezing over.