• Boil the kettle. Trim green beans. Slice green beans and baby broccoli (see ingredients) into thirds. Thinly slice carrot into half-moons. Thinly slice onion (see ingredients). • Half-fill a medium saucepan with boiling water. Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. • Drain, rinse and set aside.

• 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. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. Cook green beans, baby broccoli, carrot and onion until tender, 5-6 minutes. • Add sweet soy seasoning and cook, until fragrant, 1 minute.

• Reduce heat to medium, add katsu paste, coconut milk, the soy sauce and water and simmer, until slightly reduced, 2-3 minutes. • Remove pan from heat, then add pork mince and udon noodles and stir to combine. Season with pepper.

• Divide golden coconut veggie and pork udon noodles between bowls. • Garnish with crushed peanuts. Tear over coriander (see ingredients). Enjoy!