a) Fill and boil your kettle. b) Pop the noodles in a saucepan. Cover with boiling water and cook on medium heat until tender, 4 mins. c) When cooked, drain into a colander and run under cold water to stop the noodles cooking further.

a) Meanwhile, heat a splash of oil in a large frying pan over high heat. b) Add the pork and sprinkle on the Thai style spice blend (be careful it's spicy - add less if you're not a fan of heat). c) Cook until browned, breaking it up with a wooden spoon as it cooks, 5-6 mins. d) IMPORTANT: Wash your hands and equipment after handling raw meat.

a) While the pork is cooking, 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 coriander (stalks and all). d) Halve the lime. e) Add the green pepper to the pork and cook until softened, 3-4 mins. f) IMPORTANT: The pork is cooked when no longer pink in the middle.

a) Mix the ketjap manis with the rice vinegar and honey in a bowl. Squeeze in the lime juice. b) Add the spring onions to the pan and pour the sauce onto the pork. c) Bring to a simmer. Bubble for 2 mins.

a) Stir the cooked noodles and half the coriander into the pork. b) Stir to coat the noodles and cook until everything is piping hot.

a) Share the noodles between your bowls and finish with a sprinkle of remaining coriander. b) Enjoy!