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

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

• Meanwhile, place a large pan over high heat with a drizzle of oil.
• Add the pork and sprinkle on the Thai style spice mix.
• Fry until browned, breaking it up with a spoon as it cooks, 5-6 mins. IMPORTANT: Wash your hands after handling raw mince.

• While the pork is cooking, halve the bell pepper and remove the core and seeds. Slice into thin strips.
• Trim and thinly slice the scallion. Roughly chop the coriander (stalks and all). Halve the lime.
• Add the pepper to the pan and cook until softened, 3-4 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

• Squeeze in the juice of half the lime (double for 4p).
• Add the scallion to the pan along with the ketjap manis, red wine vinegar and honey
• Bring to a simmer for 2 mins.

TIP: If the honey has hardened pop the sachet in a bowl of hot water for 1 min.

• Add the cooked noodles and half the coriander to the pork.
• Stir to coat the noodles and cook until everything is piping hot.
• Season to taste with salt and pepper.

• Share the noodles between your bowls.
• Finish with a sprinkle of the remaining coriander.