a) Fill and boil your kettle.
b) Pour the boiling water into a medium saucepan with 1/4 tsp salt on high heat.
c) Add the noodles and bring back to the boil. Cook until tender, 4 mins.
d) Once cooked, drain in a colander. TIP: Run the noodles under cold water to stop them sticking together.

a) Meanwhile, a large frying pan on medium-high heat (no oil).
b) Once hot, add the pork mince and sprinkle over the Indonesian style spice mix (add less if you don't like heat).
c) Fry the mince until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

a) While the pork cooks, halve the pepper and remove the core and seeds. Slice into thin strips.
b) Trim and thinly slice the spring onion.
c) Roughly chop the peanuts. Halve the lime.
d) Once the mince has browned, drain and discard any excess fat. Add the pepper and cook until softened, 3-4 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) Meanwhile, in a small bowl, mix the ketjap manis with the rice vinegar, honey and water for the sauce (see ingredients for amount). Squeeze in the lime juice, then combine well. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
b) Add the spring onions and sauce mixture to the stir-fry, then bring to the boil.
c) Bubble until thickened and glossy, 2-3 mins.

a) When the sauce has thickened, add the cooked noodles and half the chopped peanuts.
b) Stir to coat the noodles in the sauce and cook until everything is piping hot, 1-2 mins.
c) Taste and season with salt and pepper if needed.

a) Share the pork noodles between your bowls.
b) Finish with a sprinkle of the remaining peanuts for those who'd like them. Enjoy!