Satay Pork Udon

Thinly slice bok choy lengthways and thinly slice onion. Crush garlic.Pick coriander leaves from their stems and roughly chop stems, discard root. Set aside, keeping stems and leaves separate.

Place udon noodles in a bowl and cover with boiling water. Set aside for 5 minutes or until softened. Drain water and keep noodles aside.

Place coconut milk, peanut butter, coriander stems and most of the coriander leaves (reserving some to serve), garlic, turmeric, fish sauce and most of the chilli flakes in a blender and blend to combine.

Heat oil in a large frypan over medium heat. Add onion and a pinch of salt and cook, stirring, for 5 minutes or until softened. Add pork mince and cook, breaking up with a spoon and stirring occasionally, for 10 minutes or until cooked through and slightly caramelised.

Add satay sauce to frypan and bring to a simmer. Cook for 5 minutes or until sauce has thickened slightly.

Add noodles and bok choy to satay pork and mix well to combine. Cook for 3 minutes or until warmed through. Divide noodles between bowls and sprinkle with reserved coriander leaves and chilli flakes to serve.