Thai-Style 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

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

Roll your lime[s] with your hand on a hard surface (to release more juice!) and cut 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 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 until the pork is cooked through (no pink meat!)

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

While the pork is cooking, wash your lettuce and pat dry with kitchen paper , then 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 pork mince, including any remaining juices from the pan, to a large bowl and give everything a good mix up

Season generously with salt and pepper – this is your Thai-style pork & radish larb salad