• Boil a full kettle.
• Meanwhile, heat a drizzle of oil in a frying pan on high heat.
• Once hot, fry the pork mince, mushrooms, Thai style spice blend (add less if you'd prefer things milder) and coleslaw mix, 5-6 mins.
• Break up the mince as it cooks.

• Meanwhile, pour the hot water into a saucepan with 0.5 salt. 
• Boil the noodles, 3-4 mins. 
• Once cooked, drain and run under cold water.
• Drain the fat from the pork. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Cook so there's no pink in the middle.

• Stir in the bulgogi, soy and ketchup (see pantry).
• Add the noodles. Toss to coat.
• Heat up, 1-2 mins.
• Taste and season if needed. Add a splash of water if needed.

• Share your bulgogi noodles between your serving bowls.

Enjoy!