Dan Dan Style Pork and Peanut Udon

a) Boil a half-full kettle. Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

b) Halve the bell pepper and discard the core and seeds. Slice into thin strips. 

c) Peel and grate the garlic (or use a garlic press).

d) Put the boiling water (see pantry for amount) into a jug and add the peanut butter, soy sauce, hoisin, chilli flakes and honey (see pantry for amount). Mix together with a fork until combined.

a) Heat a drizzle of oil in a frying pan on medium-high heat.

b) Once hot, add the pork mince and mushrooms. Fry until browned, 5-6 mins. 

c) Use a spoon to break up the mince as it cooks. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) Once the pork is cooked, add the sliced pepper and pak choi to the pan and season with salt and pepper. Add a drizzle of oil if needed.

b) Stir fry the veg with the pork until softened and slightly charred, 5-6 mins. 

c) Stir in the garlic and cook for 1 min more.

a) Add the udon noodles to the pan.

b) Toss to coat, using a fork to gently separate them. Stir fry until piping hot, 1-2 mins.

a) Add your Dan Dan sauce to the pan and stir together. Simmer until piping hot, 1-2 mins.

b) Add a splash of water if you feel it needs it.

c) Remove from the heat, taste and add salt and pepper if needed.

a) Share the Dan Dan noodles between bowls.