• Boil a large pot of salted water for the egg noodles.
• Place a large pan over high heat (no oil). 
• Once hot, add the pork mince and Thai spice and fry until browned, 5-6 mins. 
• Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince.

NOTE: Swapping to lean beef? Follow the recipe as written, replacing ‘pork’ with 'beef' where necessary. 

• When the water is boiling, add the noodles and cook until softened, 4-6 mins. Once cooked, drain in a sieve.
• Meanwhile, halve the cabbage, cut out and discard the tough core, then thinly slice.
• Trim and grate the carrot.
• Add the carrot and cabbage to the pork and continue to fry, stirring, another 5-6 mins. IMPORTANT: Pork is cooked when no longer pink in the middle.

• Remove the pan from the heat and add in the ketjap manis, gochujang, soy sauce, edamame and drained noodles.
• Add a splash of water to loosen the sauce if required. Season to taste with salt and pepper. 

• Divide your pork noodles between bowls.