Some nights just require the deep-down comfort of a saucy noodle. Take a direct route there with this easy and speedy bowl of satay beef. Quick-cook mince simmered in coconut makes the shortcut possible and, more importantly, incredibly delicious. A side of pickled cucumber rounds up the flavour to a perfect 10.
Bring a saucepan of salted water to the boil in preparation for step 4. Peel and cut onion into 8 wedges. Heat oil in a frypan over high heat. Add onion and a sprinkle of salt and cook, stirring occasionally, for 2–3 minutes or until caramelised and softened slightly.
Add mince to frypan and cook, breaking up any lumps with a wooden spoon, for 5–6 minutes or until golden brown. While mince is cooking, continue with step 3.
Slice cucumber into half-moons. Place cucumber, rice wine vinegar, soy sauce and sugar in a bowl and stir to combine. Rinse bok choy and cut into bite-size pieces.
Cook noodles in boiling water for 2–3 minutes. Add bok choy in the final 30 seconds of cooking. Drain well.
Add turmeric, kecap manis and satay sauce to mince and cook for 30 seconds or until fragrant. Add coconut milk and cook for a further 2–3 minutes or until sauce has thickened slightly. Season to taste.
Divide noodles between bowls and top with satay beef and bok choy. Serve with cucumber salad.