Bring a saucepan of water to a boil. Add the egg noodles and cook for 4-5 minutes or until tender. Drain and set aside.

Prepare the vegetables: trim the mangetout and halve them lengthwise; peel and thinly slice the carrot with a potato peeler; slice the spring onion; crush the garlic.

Heat a frying pan over high heat. Once hot, add the pork mince and cook for 4-5 minutes or until browned and cooked through, breaking up any lumps with a spoon.

Add the sliced carrot and mangetout to the pan and cook for 2-3 minutes or until just tender. Add the crushed garlic and cook for another minute, stirring constantly.

Reduce the heat to medium-low. Add the cooked egg noodles and teriyaki sauce to the pan and stir well to combine. Cook for another 1-2 minutes, stirring occasionally, until heated through.

Divide the stir-fry between two serving bowls. Top with sliced spring onion and salted peanuts. Serve immediately.