a) Boil a full kettle.

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

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

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

a) Meanwhile, halve the green pepper and discard the core and seeds. Slice into thin strips.

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

c) Once hot, add the pork and sliced pepper, then sprinkle over the Thai style spice mix (add less if you'd prefer things milder).

d) Fry until the mince is browned and the pepper has softened, 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, cut the lime (see ingredients for amount) into wedges.

b) Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

c) In a small bowl, combine the ketjap manis, honey, soy and ketchup (see pantry for amount). Add a good squeeze of lime juice from a lime wedge and mix well. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

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

b) Add the sauce and carrot ribbons to the mince.

c) Simmer until the sauce has thickened, 1-2 mins.

a) Add the cooked noodles to the mince.

b) Stir to coat the noodles in the sauce and cook until everything's piping hot, 1 min.

c) Add a splash of water if you feel it needs it. 

a) Share the Thai inspired pork noodles between your bowls.

b) Sprinkle over the sesame seeds.

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