a) Heat a drizzle of oil in a large frying pan on high heat.
b) Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.
c) Add the pork and sprinkle on the Thai style spice blend (add less if you don't like heat).
d) 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. Roughly chop the coriander (stalks and all). Halve the lime.
c) When boiling, add the noodles to the water and bring back to the boil. Cook until tender, 4 mins. Once cooked, drain in a colander. TIP: Run the noodles under cold water to stop them sticking together.

a) Once browned, drain and discard any excess fat from the pork. Add the pepper to the pan and cook until softened, 3-4 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
b) Meanwhile, in a small bowl, combine the ketjap manis, rice vinegar and sugar (see ingredients for amount).
c) Squeeze the lime into the bowl (see ingredients for amount).

a) Add the spring onions to the frying pan and pour the sauce onto the pork. b) Bring to a boil then lower the heat and simmer for 2 mins.
c) Stir the cooked noodles into the pan with the mince and the sauce.

a) Stir half the coriander into the pork. b) TIP: Add a splash of water if you feel it needs it.

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