Indonesian Inspired Pork Noodles

a) Meanwhile, heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the pork mince and sprinkle over the Indonesian style spice mix.

c) Fry the mince until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) While the pork cooks, halve the bell pepper and remove the core and seeds. Slice into thin strips.

b) Crush the peanuts in the unopened sachet using a rolling pin. Halve the lime (see ingredients for amount).

c) Once the mince is cooked, drain and discard any excess fat. Add the sliced pepper and cook until softened, 3-4 mins.

a) Meanwhile, in a small bowl, mix the ketjap manis with the rice vinegar, honey and water for the sauce (see pantry for amount). Squeeze in the lime juice, then combine well. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

b) Once the pepper has softened, add the sticky sauce to the pan and bubble until thickened and glossy, 2-3 mins.

a) When the sauce has thickened, add the cooked noodles and half the peanuts.

b) Stir to coat the noodles in the sauce and cook until everything's piping hot, 1-2 mins.

c) Taste and season with salt and pepper if needed. Add a splash more water if the noodles look a little dry.