a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Pop the gyozas onto a baking tray and drizzle with oil. Toss to coat.

c) Bake on the top shelf of your oven until golden, 10-12 mins. Turn halfway through.

d) Trim the green beans, then cut into thirds. Trim the pak choi, then separate the leaves. Cut any large leaves in half lengthways down the middle.

e) Peel and grate the garlic (or use a garlic press). Trim the carrot, then slice into ½ cm thick rounds (no need to peel).

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

b) Once hot, add the pork mince, carrot and green beans. Fry until the mince has browned, 5-6 mins.

c) Use a spoon to break the mince up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

d) Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

a) Once the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

b) Add the pak choi and garlic. Cook until fragrant, 1-2 mins.

a) Add the gochujang paste, soy, honey and water for the sauce (see pantry for both amounts) to the pan.

b) Stir to combine, bring to the boil and simmer until slightly reduced, 2-3 mins.

a) Add the udon noodles to the pan.

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

a) Share the gochujang pork noodles between your bowls.

b) Top with the vegetable gyozas. Sprinkle over the crushed peanuts to finish.