Gochujang Pork Udon Noodles

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the pork mince, carrot and green beans. Fry until the mince has browned, 5-6 mins.

c) Use a spoon to break the mince up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

d) Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

a) Once the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

b) Add the pak choi and garlic. Cook until fragrant, 1-2 mins.

a) Add the gochujang paste (add less if you'd prefer things milder), soy, honey and water for the sauce (see pantry for both amounts) to the pan.

b) Stir to combine, bring to the boil and simmer until slightly reduced, 2-3 mins.

a) Add the udon noodles to the pan.

b) Toss to coat, using a fork to gently separate them. Simmer until piping hot, 1-2 mins.