• Boil the kettle. • Roughly chop Asian greens, green beans and onion. Thinly slice carrot into rounds. • Heat a large frying pan over high heat with a drizzle of olive oil. Cook Asian greens, carrot, green beans and onion, tossing, until tender, 4-6 minutes. • Transfer to a large bowl and cover to keep warm.

• 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.

• Return the frying pan to high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add garlic paste and cook until fragrant, 1 minute. • Add the noodles, the butter, teriyaki sauce and a splash of water and cook, tossing, until slightly reduced, 1 minute. Remove from the heat. • Add veggies, the brown sugar and rice wine vinegar. Toss to combine.

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