• Boil the kettle.
• 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 Asian stir-fry mix and broccoli florets and cook, tossing, until tender, 4-6 minutes. 

• Meanwhile, half-fill a medium saucepan with boiling water. Cook 
udon noodles in boiling water, over medium-high heat, gently stirring with a fork to separate, until tender, 1-2 minutes.
• Drain, rinse and set aside.

• To the pan with the pork and veggies, add garlic paste and cook until fragrant, 1 minute.
• Add cooked noodles, oyster sauce, the butter, Korean stir-fry sauce, the soy sauce and vinegar and cook, tossing, until slightly reduced, 1 minute. Remove from heat.
• Add baby leaves and toss to combine. 

• Divide Asian pork stir-fry between bowls.
• Sprinkle with crushed peanuts to serve. Enjoy!

Little cooks: Add the finishing touch by sprinkling over the peanuts!