Brown the pork

• Heat a pan over medium heat and add the ground pork, breaking it apart into small pieces.
• Cook until golden and mostly cooked through, then add the garlic, ginger and part of the soy sauce.
• Cook for 1 more minute to build flavour and crisp the pork, then set aside.

Make the peanut sauce

• Whisk together the crunchy peanut butter, remaining soy sauce, chili crunch, lime juice, sesame oil, rice vinegar and MSG in a bowl.
• No cooking needed; set aside.

Thaw the noodles

• Place the frozen udon noodles in a metal or glass bowl and cover with boiling water.
• Strain once thawed, reserving some of the hot water.

Loosen the sauce

• Stir the reserved hot noodle water into the sauce a few tablespoons at a time until it reaches the desired dolly consistency.

Toss and serve

• Toss the hot noodles into the sauce until creamy and well coated.
• Transfer to a serving bowl and top with the pork, crushed peanuts and sliced scallions.
• Serve with extra chili crunch.