a) Boil a full kettle.

b) Trim the pak choi, then separate the leaves.

c) Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.

a) Heat a drizzle of oil in a large saucepan on 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, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.

a) Meanwhile, when your pan of water is boiling, add the noodles and pak choi. 

b) Cook until tender, 4 mins.

c) Once cooked, drain in a sieve and run under cold water to stop the noodles sticking together and to keep the veg vibrant.

a) Once the mince is browned, stir in the ginger, garlic & lemongrass puree and cook until fragrant, 30 secs.

b) Add the soy sauce and simmer until evaporated, 1-2 mins.

c) Stir in the boiled water for the soup (see pantry for amount) from your kettle, chicken broth paste and sambal paste (add less if you'd prefer things milder). Combine well and bring to the boil.

a) Once boiling, reduce the heat and simmer your broth for 2-3 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

b) Taste and season with salt and pepper if needed.

a) When ready, share the cooked noodles and pak choi between your bowls.

b) Pour the pork and mushroom broth over the noodles to make your soup.

c) Sprinkle over the sesame seeds to finish.

Enjoy!