a) Boil a full kettle for the noodles.

b) Slice the young pea pods in half lengthways. Trim and halve the carrot, then halve lengthways (no need to peel). Slice widthways into ½ cm thick pieces. Peel and grate the garlic (or use a garlic press).

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

d) Once hot, add the pork mince and carrot. Fry until browned and tender, 7-8 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 ½ 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 pea pods and stir-fry until tender, 2-3 mins.

c) Next, stir in the ginger puree, Indonesian style spice mix and garlic. Fry until fragrant, 1 min. 

a) Stir in the ketjap manis, soy, honey and water for the sauce (see pantry for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

b) Bring to the boil, then simmer, 3-4 mins.

a) When the sauce has thickened, add the cooked noodles.

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 by sprinkling over the sesame seeds.