• Boil a large pot of salted water for the egg noodles.
• Place a large pan over high heat (no oil). 
• Once the pan is hot, add the mince and Thai spice mix and fry until browned, 2-3 mins. Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince.

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

• When the water is boiling, add the noodles and cook until softened, 4-6 mins.
• Chop the broccolini into thirds and and boil with the noodles for the final 3-5 mins. 
• Drain the noodles and broccolini in a sieve.
• Return to the pot with a splash of oil. Toss to prevent sticking.

• Meanwhile, halve the cabbage, cut out and discard the tough core, then thinly slice.
• Quarter the lime.

• Add the cabbage, Thai spice and dried chilli flakes (use less if you don't like spice) to the mince.
• Continue to fry while stirring, another 5-6 mins. IMPORTANT: Mince is cooked when no longer pink in the middle.

• Remove the pan from the heat and add in the ketjap manis, bulgogi sauce, noodles and broccolini.
• Mix well and add a splash of water if required. Season to taste with salt, pepper and lime juice.

• Divide the noodles between plates.
•  Serve any remaining lime wedges alongside.