Thai-Style Lean Pork & Radish Larb Salad

Boil a kettle

Add your wholewheat noodles to a large bowl, cover them with boiled water and stir for 10 secs to separate the noodles

Set aside to soak for 4 min

Drain the soaked noodles and set aside

Meanwhile, peel and finely slice your red onion[s]

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

Peel and finely chop (or grate) your garlic

Cut your lime[s] into quarters

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

Once hot, add the sliced onion and a pinch of salt and cook for 3-4 min or until softened

Once softened, add the chopped garlic and chopped ginger and cook for a further 1 min

Add your lean pork mince (remove the paper if required!), chilli flakes (can't handle the heat? Go easy!) and 1 tsp [1 1/2 tsp] [2 tsp] sugar to the pan and cook for 7-8 min, breaking the mince up with a wooden spoon as you go (no pink meat!)

Once cooked, add your soy sauce with the juice of half your lime wedges to the pan

While the pork is cooking, wash your lettuce, then pat it dry with kitchen paper and shred finely

Top, tail and finely slice your radishes

Roughly chop your roasted peanuts

Pick your mint leaves from their stems and roughly chop, discarding the stems

Add the shredded lettuce, sliced radishes, chopped peanuts, chopped mint, drained noodles and lean pork mince, including any pan juices, to a large bowl and give everything a good mix up

Season generously with salt and pepper – this is your larb salad