• Halve the bell pepper and discard the core and seeds. Slice into thin strips. 
• Peel and grate the garlic (or use a garlic press).
• Halve the sugar snap peas.

• Place a pan over high heat with a drizzle of oil. 
• Once hot, stir-fry the bell pepper until just soft, 3-4 mins.

• Reduce the heat of the pan to medium-high.
• Add the pork mince to the bell pepper and cook until browned, 5-6 mins.
• Use a spoon to break it up as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince. Pork is cooked when no longer pink in the middle.

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

• Once the pork is browned, add the sugar snaps and garlic to the pan and cook until fragrant, 1 min.
• Stir in the teriyaki sauce, hoisin sauce and 50ml water (per 2P). Cook for 1 min more.
• Taste and season with salt and pepper if needed.

TIP: Add a splash of water if the sauce is a little dry.

• Carefully separate the noodles with your hands.
• Gently toss them through the sauce.
• Cook until warmed through, 2-3 mins.

• Share the teriyaki pork noodles between bowls.