Your satay doesn't get more sustainable than this. Green and lean roo meat is caramelised in the pan before being tossed with an easy peanutty sauce, cabbage, bok choy and bouncy, springy noodles. It's satisfaction in just 20 minutes.
Place noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain well, set aside and keep warm. While noodles are softening, continue with step 2.
Peel onion and cut into thin wedges. Thinly slice cabbage. Cut bok choy into bite-size pieces.
Place satay sauce, coconut milk, kecap manis, soy sauce, 20ml (1 tablespoon) water and sugar in a bowl and mix to combine.
Heat ½ the oil in a wok or frypan over high heat. Once hot, add kangaroo and a pinch of salt and pepper, and cook, without stirring, for 2 minutes or until deep golden. Stir once and and cook for a further 2 minutes or until caramelised. Remove from pan.
Heat remaining oil in pan over medium-high heat. Add onion, salt and pepper and cook, stirring occasionally, for 2 minutes or until deeply caramelised. Add cabbage and cook for a further 2 minutes or until golden.
Return kangaroo to pan with noodles, bok choy and satay sauce and cook for 1 minute or until well coated and bok choy has softened. Divide between bowls and top with peanuts to serve.