Spicy Pork and Sesame Noodles

Whisk the tahini, miso, rice vinegar, soy sauce and MSG together in a bowl until smooth. Whisk in the water a little at a time until the sauce is silky.

• 60g tahini
• 25g white miso
• 20ml rice vinegar
• 20ml Japanese soy sauce
• ½ tsp MSG
• 70ml water

Halve the cucumber lengthways and slice it thinly into half moons. Pick the coriander and mint leaves.

• ½ cucumber
• 8g coriander
• 8g mint

Thinly slice the green tops of the spring onions and toss them with the cucumber and herbs, keeping the white parts for the pork. Put the salad in iced water to keep it crisp while you cook.

• 2 spring onions

Blitz the garlic, gochujang, chilli flakes, dark soy sauce, rice vinegar and sugar in a blender to a smooth paste.

• 3 garlic cloves
• 1 tbsp gochujang
• 1 tbsp Korean chilli flakes
• 1 tbsp Chinese dark soy sauce
• 1½ tsp rice vinegar
• 1½ tsp sugar

Heat a large frying pan over a high heat, add half the oil and half the pork mince and press it flat. Leave it to brown on one side for 3 to 4 minutes, then break it up and cook it through. Lift it out and repeat with the rest.

• 1 tbsp vegetable oil
• 500g 5% fat pork mince

Return all the pork to the pan, add the paste and cook for 2 to 3 minutes, until it darkens and clings to the mince. Stir in the spring onion whites and half the tahini miso sauce and cook for 2 minutes more.

• 2 spring onions

Cook the noodles following the packet instructions, drain them and toss them with most of the remaining sauce.

• 200g egg noodles

Divide the noodles between plates, top with the pork and the drained salad, and drizzle over the last of the sauce.