Spicy Pork & Sesame Noodles

Make the tahini miso sauce: In a medium mixing bowl, whisk together all the ingredients (except the water) until smooth and creamy. Slowly add the water, a little at a time, whisking well after each addition until you’ve got a velvety sauce. Set aside.

For the herb salad: Slice the cucumber in half lengthwise, then thinly cut into half moons. Pick the leaves from the coriander and mint, and finely slice the green tops of the spring onions (reserve the white parts for the pork). Toss everything together in a bowl. For an extra crunch and to help the salad last longer, pop it in some iced water while you finish cooking.

For the spicy pork, combine all the ingredients for the pork – excluding the mince and oil, and including the spring onion whites – in a blender and blitz until smooth and fragrant.

Heat a large frying pan over high heat. Once it’s sizzling hot, add a glug of vegetable oil and ½ the pork mince. Press the mince into the pan and let it brown on one side. After a few mins, use a spatula to break it up. Once fully cooked, remove the pork and repeat with the remaining mince.

Add all the cooked pork back into the pan, then pour in the blended sauce. Stir well and cook for another 2-3 mins, making sure everything is evenly coated.

Storage (optional): If making ahead, divide the spicy pork between 4 containers. For freshness, keep the tahini miso sauce and herb salad in separate containers. Store everything in the fridge for up to 5 days.

When it’s time to eat, cook your noodles following packet instructions then drain and toss with the tahini miso sauce. If necessary, reheat the spicy pork in the microwave for about 2 mins until nice and hot.

To serve, divide the noodles between plates then top with the pork and fresh herb salad. Finish with an extra drizzle of tahini miso sauce, if you like.