Place the noodles in a large bowl and cover with cold water. Leave to soften while you prepare the rest of the dish.

Peel and finely grate the garlic. Finely chop the chilli, flicking out the seeds for less heat. Peel and chop the sweet potato into small 1cm cubes. Break the broccoli into small florets (you can keep the stalk and slice it into stir-fries).

Place a large frying pan or wok on the heat for a couple of mins. Drizzle in 1 tbsp oil. Drop in the pork strips and cook for 3 mins till browned on all sides. Stir often. Lift out of the pan onto a plate.

Pour the coconut milk into the wok. Swirl in the curry paste and half the chopped chilli. Add the grated garlic and a pinch of salt. Bring to a simmer. Drop in the sweet potato cubes. Pop on a lid and simmer for 10 mins.

While the sweet potato is simmering, make the satay sauce. Squeeze the peanut butter into a bowl. Add the tamari. Zest and juice in the lime. Peel and finely grate the ginger into the bowl. Add a pinch of the chilli. Mix with 1 tbsp cold water till you have a smooth paste.

The noodles should be soft. Drain them and shake as much excess water off as possible. Finely chop the parsley.

When the sweet potato has cooked for 10 mins, add the broccoli and browned pork to the pan. Bubble for 5 mins, till the sweet potato is tender and the broccoli is just cooked. Most of the coconut milk will have been absorbed. Drop in the noodles and cook for 1 min to warm the noodles through.

Spoon the noodley, pork and veg into a couple of deep bowls. Drizzle over the satay sauce. Sprinkle over the remaining chilli and the chopped parsely.