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1. Cook the noodles following pack instructions, then drain well and rinse with cold water to prevent them from sticking.
2. Divide the noodles between two bowls.
3. Drizzle 2 tbsp sesame oil into a saucepan over a medium heat.
4. Mix in half of the spring onions and all the garlic.
5. After 2-3 mins, add the red pepper and cook for an additional 5 mins.
6. Once the veg has softened slightly, add 2 tbsp soy sauce and the massaman paste (start with 1 tbsp and adjust to taste).
7. Cook for 2 mins, then pour in the coconut milk and simmer for 10 mins.
8. Meanwhile, heat the remaining oil in a non-stick frying pan over a medium-high heat and add the pork mince.
9. 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.
10. Fry for 8-10 mins until it begins to brown and go slightly crispy.
11. Add a generous ladle of the ramen broth to the noodle bowls and top with the crispy pork and remaining spring onions.
12. Serve with chilli oil and lime wedges.

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