• Boil a large pot of water for the noodles.
• Add the noodles 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.

• Meanwhile, place a large pan over high heat with a drizzle of oil.
• Add the pork and sprinkle over the Thai spice mix.
• Fry until browned, breaking it up as it cooks, 5-6 mins. 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.

• Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
• Trim and thinly slice the scallion. 
• Quarter the lime.
• Add the pepper to the pan and cook until softened, 3-4 mins. IMPORTANT: Mince is cooked when no longer pink in the middle.

• Squeeze in the juice of two lime wedges (per 2P).
• Add half the scallion to the pan along with the ketjap manis and soy sauce.
• Simmer for 1-2 mins.
• Add a splash of water if you feel the sauce is too thick.

• Add the drained noodles to the pork.
• Cook, stirring, until the noodles are coated and everything is piping hot, 1-2 mins.
• Taste and season with salt and pepper.
• Stir the honey through the noodles.

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

• Share the noodles between your bowls.
• Finish with a sprinkling of the remaining scallion.