• Boil a large pot of salted water for the udon noodles.
• Add the noodles and cook until warmed through, 1-2 mins.
• Once cooked, drain in a colander and pop back in the pot.
• Drizzle with oil and stir through to stop them sticking together.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Halve, peel and chop the onion into small pieces.
• Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
• Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
• Peel and grate the garlic (or use a garlic press).

• Place a pan over medium-high heat with a drizzle of oil. 
• Once the pan is hot, fry the mince, onion, bell pepper and ginger until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle. Use a spoon to break it up as it cooks.
• Add the colesalw mix and cook for 1 min more. 
• Add the bulgogi sauce and soy sauce and simmer for 2-3 mins.
• Add the drained noodles and mix well. Add a splash of water to loosen the sauce if necessary.

• Season the bulgogi noodles with salt and pepper and divide between bowls.
• Scatter over the sliced scallion and sesame seeds.