Pork mince noodles with ginger and cabbage

Put a large pot of water on to boil for the noodles. Finely chop the garlic and ginger, cut the carrots into thin matchsticks or coarsely grate them, shred the cabbage thinly, and slice the spring onions (keep the green and white parts separate).

Cook the egg noodles in the boiling water according to the packet, usually 3-5 minutes. Drain, toss with a little oil so they don't stick, and set aside.

Heat the oil in a wok or large frying pan over high heat. Add the pork mince in an even layer and leave it undisturbed for 1-2 minutes before breaking it up — this lets it brown instead of steaming. Cook until no pink remains, about 4-5 minutes.

Push the mince to one side, add the garlic, ginger and the white parts of the spring onion, and stir for 20-30 seconds until fragrant — keep the heat under control so the garlic doesn't catch.

Add the cabbage and carrots and stir-fry over high heat for 3-5 minutes until the cabbage has wilted but still has some bite — don't let it go mushy.

Add the soy sauce, honey and a splash of water, toss everything together and let it bubble for 1-2 minutes so the sauce thickens slightly and coats the pork and vegetables. Season with salt and pepper to taste.

Add the cooked noodles to the pan and toss until evenly coated in the sauce and warmed through.

Drizzle with the toasted sesame oil, scatter over the green spring onion, and serve straight away — put chilli flakes or chilli oil on the table for anyone who wants heat.