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

b) Trim the pak choi, then thinly slice widthways.

c) Peel and grate the garlic (or use a garlic press).

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.

c) Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

a) Add the mushrooms to the pork and stir-fry until starting to brown, 3-4 mins.

a) Once your pan of water is boiling, add the noodles and cook until tender, 4 mins.

b) Once cooked, drain in a sieve and set aside. TIP: Run the noodles under cold water to stop them sticking together.

a) Stir the pak choi and garlic into the pork mince. Stir-fry until just soft, 1-2 mins.

b) Stir in the teriyaki sauce and water for the sauce (see pantry for amount), ensuring everything's well coated.

c) Add the cooked noodles to the teriyaki mixture. Stir together and cook until everything is piping hot, 1-2 mins.

a) When the stir-fry is ready, taste and season with salt and pepper if needed. Add a splash more water if it's a little dry.

b) Serve your teriyaki noodles in bowls.

c) Enjoy!