Cook the noodles following pack instructions, then drain well and rinse with cold water to prevent them from sticking. Divide the noodles between two bowls.

Drizzle 2 tbsp sesame oil into a saucepan over a medium heat. Mix in half of the spring onions and all the garlic. After 2-3 mins, add the red pepper and cook for an additional 5 mins. Once the veg has softened slightly, add 2 tbsp soy sauce and the massaman paste (start with 1 tbsp and adjust to taste). Cook for 2 mins, then pour in the coconut milk and simmer for 10 mins.

Meanwhile, heat the remaining oil in a non-stick frying pan over a medium-high heat and add the pork mince. Break the mince up to ensure even browning and after 3-4 mins, once most of the liquid has evaporated, stir in the five-spice powder and remaining soy sauce. Fry for 8-10 mins until it begins to brown and go slightly crispy.

Add a generous ladle of the ramen broth to the noodle bowls and top with the crispy pork and remaining spring onions. Serve with chilli oil,lime wedges, and picked Thai basil or coriander, if you like.