Prep the veg

Shred the sweetheart cabbage, cut the carrots into thin matchsticks, slice the red pepper, and finely slice the spring onions. Grate the garlic and ginger, then mix the soy sauce, honey, lime juice, and 2 tablespoons water in a small bowl. Taste the sauce; soy sauce is salty, so add only a tiny pinch of salt if it tastes flat.

Keep a handful of green spring onion tops separate for serving so they stay fresh.

Cook the noodles

Cook the egg noodles in boiling water following the pack timing, usually 4 to 5 minutes. Drain, rinse briefly under warm water, and toss with a teaspoon of vegetable oil so they do not clump.

Brown the pork

Heat the remaining oil in a wok or large frying pan over a high heat. Add the pork mince and fry for 5 to 6 minutes, breaking it up with a spoon, until browned at the edges and no pink patches remain.

Add the veg

Add the carrots, red pepper, and cabbage to the pork. Stir-fry for 4 to 5 minutes until the cabbage softens but still has a little bite, then add the garlic and ginger for the final 1 minute.

Glaze the noodles

Add the noodles and soy-lime sauce to the pan. Toss for 2 to 3 minutes until everything is glossy, evenly coated, and piping hot, adding a splash of water if the noodles stick.

Use tongs or two spoons to lift and turn the noodles so the sauce reaches the bottom of the pan.

Finish and serve

Divide the sticky pork noodles between bowls. Finish with sesame seeds, the reserved spring onion tops, and lime wedges for squeezing over at the table.