BBQ Pork with Udon and Vegetables

Steps

1. Bring a full kettle to the boil. Pat pork dry and place in a shallow bowl. Add first measure of BBQ glaze, mix to coat and set aside to marinate for at least 5 minutes. While pork marinates, trim ends 1cm from bok choy, rinse and separate leaves; thinly slice bok choy, red onion, capsicum and spring onion. Set aside.
2. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook pork for 3-4 minutes each side (depending on thickness), until just cooked through. Reduce heat if glaze starts to burn. Set aside, covered with foil, to rest for 5-7 minutes before slicing thickly against the grain.
3. Wipe pan clean with paper towels and return to high heat with a drizzle of oil. Stir-fry red onion, bok choy and capsicum for 3-4 minutes, until bok choy is bright green but still crunchy.
4. Place noodles in a large, heat-proof bowl and cover with boiling water. Use a fork to separate strands and drain immediately, shaking off as much water as possible.
5. Add noodles to pan with all remaining udon and vegetable ingredients. Toss to combine and cook for a further 1-2 minutes, until heated through. Season to taste.
6. To serve, divide udon and vegetables between bowls, top with slices of BBQ pork and garnish with spring onion.