Satay Pork Udon

Shred bok choy. Halve and thinly slice onion into half moons. Crush garlic. Pick coriander leaves and roughly chop stems. 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.

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 and cook, breaking up with a spoon and stirring occasionally, for 8 minutes or until cooked through and slightly caramelised.

While the mince is cooking, 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 with 40ml (2 tablespoons) water and blend to combine.

Add satay sauce to frypan and bring to a simmer. Cook for 1 minute 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 remaining chilli flakes to serve.