A gentle warmth and deliciously saucy noodles get to the heart of weeknight cravings with this friends-making stir-fry. It's fast, it's full of lip-smacking, noodle-slurping flavour and it comes guaranteed to beef up your evening. Second helpings will be requested, so be prepared
Boil the kettle in preparation for step 2. Peel and cut onion into thin wedges. Peel and crush garlic. Cut bok choy into bite-sized pieces.
Heat oil in a wok over medium-high heat. Add onion and cook for 2 minutes or until caramelised and starting to soften. Add mince and cook, breaking up any lumps with a wooden spoon, for 5–6 minutes or until golden. While mince is cooking, continue with step 3.
Place udon noodles in a heatproof bowl and cover with boiling water from the kettle. Set aside to soften for 5 minutes before draining well. While noodles are softening, continue with step 4.
Place chilli bean paste, soy sauce, sugar and 40ml (2 tablespoons) warm water in a bowl and mix to combine.
And garlic and bok choy to wok and cook, stirring occasionally, for 2 minutes or until vegetables have softened. Add noodles and sauce mixture and cook for a further 1 minute or until warmed through.
Thinly slice spring onion. Divide noodles between bowls and top with spring onion and cashews to serve.