a) Slice the sugar snap peas in half lengthways.

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

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. 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) While the pork browns, bring a large saucepan of water to the boil with 1/4 tsp salt.

b) When boiling, add the noodles to the water and bring back to the boil. 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 pork has browned, add the sugar snaps, red Thai style paste and garlic to the pan.

b) Stir-fry until fragrant, 1 min.

a) Add the ketjap manis, sugar and water for the sauce (see pantry for both amounts) to the pan. Stir to combine and bring to the boil.

b) Add the cooked noodles and carrot ribbons, toss to coat, adding a splash of water to loosen if needed. Remove from the heat. 

c) Taste and season with salt and pepper if needed.

a) When ready, share the pork noodles between your bowls.

Enjoy!