a) Bring a large saucepan of water to the boil with ½ tsp salt.

b) Trim the green beans, then cut into thirds. Peel and grate the garlic (or use a garlic press).

c) Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about ½ cm thick.

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

b) Once hot, add the pork mince and carrot. Season with salt and pepper. Fry until the pork has browned and carrot is tender, 4-5 mins. Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

a) Meanwhile, add the green beans and noodles to the pan of boiling water.

b) Simmer until tender, 4 mins.

c) Once cooked, drain in a sieve and run under cold water to stop the noodles sticking together and keep the veg vibrant.

a) Once the pork mince has browned, stir in the garlic and cook for 1 min more. IMPORTANT: The mince is cooked when no longer pink in the middle.

b) Add the bulgogi sauce, soy sauce, sriracha (add less if you'd prefer things milder) and water for the sauce (see pantry for amount). Bring to the boil and simmer until slightly reduced, 1-2 mins.

a) Add the cooked noodles and green beans to the pork.

b) Toss to coat and simmer until piping hot, 1-2 mins.

c) Taste and season with salt and pepper if needed. Add a splash of water if it's a little dry.

a) Share your bulgogi pork noodles between bowls.