a) Fill and boil your kettle.
b) Pour the boiling water into a large saucepan on medium heat.
c) When boiling again, add the noodles to the water 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, heat a drizzle of oil in a large frying pan on high heat.
b) When the oil is hot, add the pork and sprinkle on the Thai style spice blend (add less if you don't like heat).
c) Cook until browned, breaking it up with a spoon as it cooks, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw mince.

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). Halve the lime.
d) Once browned, drain and discard any excess fat from the pork. Add the green pepper to the pan and cook until softened, 3-4 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) Mix the ketjap manis with the rice vinegar and honey (see ingredients for amount) in a small bowl. Squeeze in some lime juice to taste.
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 in the sauce and cook until everything is piping hot, 1-2 mins.

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