a) Bring a large saucepan of water to the boil with 1/2 tsp salt.
b) Halve, peel and thinly slice the red onion. Trim the green beans and chop into thirds. Halve the Tenderstem® broccoli widthways. Peel and grate the garlic (or use a garlic press).
c) Roughly chop the peanuts.

a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) When the oil is hot, add the pork mince. Season with salt and pepper and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

a) Meanwhile, add the green beans and broccoli to the pan of boiling water.
b) Simmer until tender, 4 mins.
c) Once cooked, drain in a colander. TIP: Run the veg under cold water to keep them vibrant.

a) Once the pork mince has browned, drain and discard any excess fat.
b) Add the onion to the pork and stir together. Cook until the onion is golden, 4-5 mins, then stir in the garlic and cook for 1 min.
c) Add the water for the sauce (see ingredients for amount), bulgogi sauce and soy sauce. Bring to a simmer and cook until slightly reduced, 30 secs.

a) Add the udon noodles and veg to the pan with the pork.
b) Toss to coat and add a splash of water if you feel it needs it, then heat through until piping hot, 3-4 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
c) Taste and add salt and pepper if needed.

a) When everything is piping hot, serve the noodles in bowls.
b) Sprinkle the peanuts over the top to finish. Enjoy!