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

a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the pork mince and cook 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 the pan of water is boiling, add the noodles and bring back to the boil. Cook until tender, 4 mins.
b) Once cooked, drain in a sieve. TIP: Run the noodles under cold water to stop them sticking together. Set aside.

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 ingredients for amount), ensuring everything is well coated.
c) Add the cooked noodles to the teriyaki mixture. Stir together and cook until everything is piping hot, 1-2 mins.
d) Taste and add salt and pepper if needed. Add a splash more water if the noodles look a little dry.

a) When everything is ready, serve the teriyaki noodles in bowls.
b) Enjoy!