Hoisin Pork.

Remove the core from the green pepper and thinly slice. Cut the red onion in half through the root, peel and then slice into half moon shapes.

Cut the top and bottom off the carrot, peel and then use your peeler to make carrot ribbons. Run the peeler from the very top of your carrot to the bottom. Repeat until all of your carrot is used up. Pop your carrot ribbons into a bowl and keep to one side for later. Peel and grate the garlic (or use a garlic press if you have one). Peel and grate the ginger and then thinly slice the chilli.

Heat a frying pan on medium-high heat. Add a splash of oil and when it’s hot add the pork. Cook for 6 mins on each side, turning halfway through. You want the pork to be golden brown on both sides. Tip:The pork is cooked when it is no longer pink in the middle.

Whilst your pork cooks, heat another frying pan or a wok over high heat and add a splash of oil. Add your pepper and cook for 5 mins. Move your pepper around every minute or so to ensure even cooking. After 5 mins add your onion and cook for another 2 mins. Next add your garlic and ginger and cook for another minute.

Pour in the soy sauce, a third of the hoisin sauce and the water (amount specified in the ingredient list). Heat until your sauce bubbles, then stir in your noodles. Reduce the heat to low and cook for another 3 mins until your noodles are piping hot. Stir through the beansprouts and cook for a further 30 seconds.

When your pork is cooked, remove the pan from the heat, drain off any excess oil and stir in the rest of your hoisin sauce. Roll your pork around in your hoisin sauce. Squeeze the juice from the lime and stir into your carrot ribbons.