Satay Style Pork Mince and Noodles

Heat a drizzle of oil in a large frying pan on high heat. When the oil is hot, add the pork mince and cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. Once browned, transfer the mince to a bowl but don't wash up the pan! Return the pan to medium high heat and add a drizzle of oil if it needs it. Once hot, add the red pepper and stir fry until softened and starting to brown, 4-5 mins.

Meanwhile, once the water is boiling, add the noodles and cook until tender, 4 mins. Drain in a sieve and run under cold water to prevent them from sticking together.

Add the red onion and mangetout to the pan with the red pepper and stir fry until slightly softened, 2-3 mins. Add the garlic and cook, stirring, for 1 minute. Meanwhile, pop the peanut butter, sweet chilli sauce, ketjap manis, soy sauce and lime zest into a jug with 1 tbsp water per person. Stir together with a fork until evenly mixed. Return the browned mince to the pan along with the mixture in the jug, stir together and bring to a simmer.

Add the noodles to the pan with the mince, veg and sauce and mix together until the noodles are evenly coated in the sauce. Cook, stirring, until piping hot, 1-2 mins. Tip: Add a splashmore water if the mixture is a little dry. IMPORTANT: The mince is cooked when no longer pink in the middle.

Divide the stir fry between plates, top with the chopped peanuts and serve with the lime wedges alongside for squeezing over. Enjoy!