• Boil a large pot of water for the udon noodles.
• Add the noodles then lower heat to medium-high and cook until warmed through, 1-2 mins.
• Once cooked, drain in a colander and pop back in the pot.
• Drizzle with oil and stir through to stop them sticking together.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, halve, peel and thinly slice the onion.
• Peel and grate the garlic (or use a garlic press).
• Halve the chilli lengthways, de-seed and finely chop. 
• Trim the scallion and thinly slice.
• Trim the pak choi, then chop widthways into small pieces.

• Place a large pan over high heat with a drizzle of oil. 
• Add the pak choi and stir-fry until just soft, 3-4 mins.
• When cooked, transfer to a plate.

• Return the pan to a high heat, adding another drizzle of oil if the pan is dry. 
• Add the pork mince and fry until browned, 6-8 mins. Break it up with a wooden spoon as it cooks. IMPORTANT: Wash your hands and equipment after handling raw meat. Pork is cooked when no longer pink in the middle. 
• When the pork is cooked, add the onion, garlic, scallion and chilli (use less if you don't like spice).
• Cook until the veg is softened, 2-3 mins.

• Add the pak choi and noodles to the pan.
• Stir through the ketjap manis and soy sauce and allow to warm through.
• Season to taste with salt and pepper.
• Roughly chop the coriander (stalks and all).

TIP: If the mixture is a little dry, add a splash of water.

• Share the noodles between bowls.
• Garnish with the chopped coriander.