• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.

• Meanwhile, thinly slice spring onion. Thinly slice carrot and courgette into half-moons. • In a small bowl, combine char siu paste, the soy sauce, vinegar and water. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and courgette, until tender, 4-5 minutes. Transfer to a bowl.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add sweet soy seasoning and cook, until fragrant, 1 minute. • Add cooked noodles, veggies, baby spinach leaves and char siu mixture, tossing, until well combined, 1 minute. Season with pepper.

• Divide char siu pork noodle stir-fry between bowls. • Top with spring onion. Enjoy!