Asian Spiced Pork Dinner

Meanwhile, heat a splash of oil in a large frying pan over high heat. Add the pork and sprinkle on the Thai seasoning (be careful it's spicy! Add less if you're not a fan of heat). Cook until browned, breaking it up with a wooden spoon as it cooks, 6-7 mins.

Whilst the pork is cooking, halve the pepper and remove the core and seeds. Slice into thin strips. Trim the spring onions then slice thinly. Roughly chop the coriander (stalks and all). Halve the lime. Once browned, add the green pepper to the pork and cook until softened, 5-6 mins, stir every couple of mins.

Mix the ketjap manis with the rice vinegar and honey together in a bowl. Squeeze in the lime juice. Once the pepper has softened, add the spring onions to the pan and pour the sauce onto the pork. Bring to a simmer. Bubble for 2 mins.

Stir half of the coriander into the pork mixture. Transfer 2 portions of the pork mixture to a bowl and set aside to cool (this will be for your lunch). Drain the noodles and add them to the pork mixture in the pan, stir to coat. Cook until piping hot, 1-2 mins. Share the noodles between your bowls and finish with a sprinkle of remaining coriander. Enjoy!