• 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, off the heat.
• Drizzle with oil and stir through to prevent sticking.

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

• Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
• Quarter the lime.
• Halve the cabbage, cut out and discard the tough core. Thinly slice half.
• Roughly chop the coriander (stalks and all).

• Place a large pan over high heat with a drizzle of oil.
• Once the oil is hot, add the bell pepper and cabbage and fry until just soft, 3-4 mins.
• Continue to stir as they cook.

NOTE: Adding tofu? Chop into 2cm cubes, season as instructed and fry in the hot pan for 6-8 mins before adding the veg.

• Add the Thai spice and lemongrass paste and fry for 1 min more. 
• Squeeze in the juice of two lime wedges (per 2P).
• Add the ketjap manis and soy sauce. Simmer for 2 mins.
• Add a splash of water if you feel the sauce is too thick.

• Add the drained noodles to the pan.
• Stir to coat the noodles and cook until everything is piping hot, 1-2 mins.
• Season to taste with salt and pepper. Stir through the honey.

TIP: To add an optional egg, place a pan over medium-high heat with a drizzle of oil. Once hot, fry for 4-5 mins, or until the egg white is cooked and the yolk is your desired firmness. Lower the heat as needed.

• Share the noodles between your bowls (top with optional egg). 
• Finish with a sprinkling of coriander and crispy onions. 
• Serve any remaining lime wedges alongside.