Spicy Pork & Sesame Noodles

Boil a kettle

Slice the green chilli[es] finely

Peel and finely chop (or grate) the ginger

Peel and finely chop (or grate) the garlic

Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

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

Once hot, add the pork mince and cook for 5-6 min or until browned and very crispy, breaking it up with a wooden spoon as you go

Once crispy, transfer the crispy pork to a plate and set aside

Reserve the pan

Meanwhile, add the wholewheat noodles to a pot and cover them with boiled water until fully submerged

Bring to the boil over a high heat and cook for 3-4 min or until tender

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

Tip: drizzle over a little vegetable oil to stop the noodles from sticking together

Return the reserved pan to a medium heat with a drizzle of vegetable oil

Once hot, add the sliced spring greens with a pinch of salt and cook for 3-4 min or until wilted 

Meanwhile, add the tahini to a bowl with the soy sauce, chopped garlic, chopped ginger, Sriracha hot chilli sauce, chilli flakes (Can't handle the heat? Go easy!) and Chinese rice wine with 50ml [80ml] of the starchy noodle water

Give everything a good mix up – this is your spicy sesame sauce

Bash the peanuts with a rolling pin until roughly crushed (keep them in the bag so you don't lose any!)

Add the drained noodles, crispy pork and spicy sesame sauce to the pan with the wilted spring greens and give everything a good mix up – these are your spicy pork & sesame noodles

Tip: add a splash more starchy noodle water if the sauce is looking a little dry