Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.

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

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

Trim and thinly slice the spring onion. Crush the peanuts in the unopened sachet using a rolling pin. Set both aside for garnishing later.

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

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.

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.

Meanwhile, when your pan of water is boiling, add the noodles and cook until tender, 4 mins.

Once cooked, drain in a colander. TIP: Run the noodles under cold water to stop them sticking together.

Once the mince is browned, transfer it to a bowl and set aside.

Pop the (now empty) pan on medium-high heat with a drizzle more oil if needed.

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.

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

Mix to coat everything well and cook until piping hot, 1-2 mins. Add a splash of water if you feel it needs it.

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

Scatter over the peanuts and spring onion to finish for those who'd like them.

Enjoy!