• Boil a large pot of water for the udon noodles.
• Add the noodles and fish sauce then lower heat to medium-high and cook until warmed through, 1-2 mins.
• Once cooked, drain in a sieve and pop back in the pot, off the heat. 
• Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Halve, peel and chop the shallot into small pieces.
• Roughly chop the coriander.
• Zest, then cut lime into quarters.
• Halve the baby corn lengthways.

• Place a large pan over medium-high heat with a drizzle of oil.
• When hot, add the baby corn. 
• Season with salt and pepper.
• Cook, stirring occasionally, until softened, 4-5 mins.
• Transfer to a plate and set aside.

• Add another drizzle of oil to the pan, if necessary.
• Add the shallot and lemongrass paste. Cook, stirring, until fragrant, 1-2 mins.
• Add the pork. IMPORTANT: Wash hands and equipment after handling raw mince.
• Fry, breaking up pork into smaller pieces, until cooked through, 4-5 mins. IMPORTANT: Pork is cooked when no longer pink in the middle.

• Add the gochujang (use less if you don't like spice) and cook, stirring often, until the pork is browned, 2-3 mins.
• Stir in lime zest, ketjap manis, baby corn and 75ml water (double for 4p).
• Cook until baby corn is warmed through, 1 min. 
• Remove from the heat and stir through the honey. Add a splash of water if you feel the sauce is too thick.
• Add the drained noodles to the sauce and toss to coat.

• Divide your fragrant pork noodles between plates.
• Squeeze over a little lime juice to taste and serve remaining lime wedges on the side. 
• Finish with a sprinkling of coriander.