Superfast Thai Inspired Pork Noodles

a) While the pork is cooking, halve the pepper and remove the core and seeds. Slice into thin strips.
b) Trim and thinly slice the spring onion. Roughly chop the coriander (stalks and all). Halve the lime.
c) When boiling, add the noodles to the water and bring back to the boil. Cook until tender, 4 mins. Once cooked, drain in a colander. TIP: Run the noodles under cold water to stop them sticking together.

a) Once browned, drain and discard any excess fat from the pork. Add the pepper to the pan and cook until softened, 3-4 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
b) Meanwhile, in a small bowl, combine the ketjap manis, rice vinegar and sugar (see ingredients for amount).
c) Squeeze the lime into the bowl (see ingredients for amount).

a) Add the spring onions to the frying pan and pour the sauce onto the pork. b) Bring to a boil then lower the heat and simmer for 2 mins.
c) Stir the cooked noodles into the pan with the mince and the sauce.

a) Stir half the coriander into the pork. b) TIP: Add a splash of water if you feel it needs it.