a) Boil a full kettle. 

b) Halve the mangetout widthways. Peel and grate the garlic (or use a garlic press).

c) Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

d) Crush the peanuts in the unopened sachet using a rolling pin. Set aside for garnishing later.

a) Heat a large frying pan on medium-high heat (no oil). 

b) Once hot, add the pork mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. 

c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) Meanwhile, pour the boiled water into a saucepan on high heat with 1/2 tsp salt.

b) Add the noodles and cook until tender, 4 mins. 

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

a) Once the mince is browned, transfer it to a bowl.

b) Wipe out your (now empty) frying pan and return to medium-high heat with a drizzle of oil.

c) Once hot, add the mangetout and carrot and stir-fry until tender, 2-3 mins. Add the garlic and stir-fry for 1 min more.

a) Add the cooked mince back into the pan along with the teriyaki sauce, water for the sauce (see pantry for amount) and the cooked noodles.

b) Mix to coat everything well and cook until piping hot, 1-2 mins.

c) Add a splash of water if you feel it needs it.

a) When ready, share the teriyaki pork stir-fry between your bowls.

b) Scatter over the peanuts to finish for those who'd like them.

c) Enjoy!