• Boil the kettle. Trim and roughly chop green beans. Thinly slice carrot into rounds. • Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add green beans and carrot, 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, 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.

• Add ginger paste to the pork and veggies, and cook until fragrant, 1 minute. • Add the noodles, teriyaki sauce, the sesame oil, soy sauce, brown sugar and the water and cook, tossing, until slightly reduced, 1 minute. Remove from the heat. • Add the baby spinach leaves and toss to combine.

• Divide teriyaki pork noodle stir-fry with veggies between bowls. • Sprinkle with crushed peanuts to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the peanuts!