• Heat a large frying pan on medium-high heat (no oil).
• Once hot, fry the pork mince, 5-6 mins.
• Break it up as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince. Cook so there's no pink in the middle.

• Meanwhile, peel and grate the garlic (or use a garlic press). 
• Drain the fat from the pork. Season with salt and pepper.
• Add the coleslaw and sugar snaps to the pork. Fry, 2-3 mins.
• Stir in the ginger puree and garlic. Fry, 1 min.

• Stir in the hoisin, soy and water (see pantry).
• Bring to the boil and simmer, 1-2 mins.
• Add the udon noodles to the pan. Toss to coat, using a fork to gently separate them.
• Simmer until piping hot, 1-2 mins.

• Taste and season if needed. Add a splash of water if it's too thick.
• Share the noodles between your bowls.

Enjoy!