Cook 2 layers of rice noodles according to the instructions on the packet, drain and keep warm. Slice 300g of lean pork into strips. Heat 1 tbsp of sunflower oil in a non-stick pan, add 1 tbsp of Thai red curry paste to the pan and cook for 1-2 minutes, stirring continuously. Throw in the pork and cook for 3-4 minutes, until it's cooked. Add 2 handfuls of green beans, a splash of vegetable stock, 1 tbsp of fish sauce, 1 tbsp of coconut cream and a pinch of sugar. Cook for 5-10 minutes until the beans are soft, then add the noodles, stir through and divide between 2 plates. Enjoy a satsuma each for dessert.