Put a large pan of salted water on to boil. Peel and grate the ginger into a dish or bowl. Add 2 tbsp tamari (keep the rest for later) and all the honey. Add 1 tbsp oil and stir to make a paste. Add the pork stir-fry strips and stir to mix the pork and paste together, making sure the pork is well covered. Set aside to marinate while you prepare the veg and noodles.

Check the pan of water. When it’s boiling, add the noodles and simmer for 8 mins till the noodles are tender but still with a little bite.

While the noodles simmer, trim the roots and any ragged leaves off the spring onions. Chop the spring onions, white and green parts, into 1cm-thick chunks. Halve the pepper and scoop out the seeds and white pith, then slice the pepper into thin lengths. Trim the woody ends off the French beans. Trim and scrub the carrot, then slice it into finger-length batons.

Put a wok or deep frying pan onto a high heat for 2 mins, then add the pork (keep any marinade in the dish for later). Stir fry for 3-4 mins till browned.

While the pork cooks, check the noodles and drain them if they are ready.

Scoop the pork out of the pan and set aside on a plate. Add ½ tbsp oil to the wok and add the spring onions, green pepper, French beans and carrot. Stir fry for 4-5 mins till just starting to soften but still with some crunch.

Return the pork to the pan, scrape in any leftover marinade and pour in 150ml hot water. Bubble up and simmer for 2 mins.

Add the noodles to the wok and toss everything together to mix the noodles, pork and veg. Taste and add a little more tamari if you think it needs it. Heap the noodles, pork and veg on 2 warm plates and serve.