Pork Drunken Noodles

Boil a full kettle

Peel and finely slice the brown onion[s]

Peel and finely chop (or grate) the garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Add the rice noodles to a large bowl, cover them with boiled water and set aside to soak for 10-12 min or until the noodles are tender

Once tender, drain the noodles, reserving a cup of the starchy noodle water

Tip: Drizzle the noodles with a little vegetable oil to stop them from sticking together

Meanwhile, heat a large, wide-based pan (preferably non stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the sliced onion and cook for 2-3 min or until starting to soften

Once softened, add the chopped ginger and garlic and cook further for 1-2 min or until fragrant

Once fragrant, add the pork mince to the pan with a pinch of salt and cook for 5-7 min or until the pork has browned and beginning to crisp, breaking it up with a wooden spoon as you go

Whilst the pork is cooking, trim, then chop the spring onions into quarters

Chop the roots from the pak choi and separate the leaves, discarding the roots

Chop any larger leaves in half

Once the pork has browned, add the chopped pak choi and sliced spring onion to the pan with a splash of starchy noodle water and cook for 3-4 min or until they're softened

Whilst everything is cooking, chop the coriander finely, including the stalks

Chop the basil finely, including the stalks

Slice the red chilli[es] finely (scrape the seeds out with a teaspoon if you can't handle the heat!)

Roll the lime[s] with your hand on a hard surface (to release more juice) and cut in half

Once the vegetables have softened, add the soy sauce to the pan with  the juice of 1/2 [1] lime, the chopped herbs and drained noodles and give everything a good mix up – these are your drunken noodles

Cut the remaining lime into wedges