Cook the udon according to package instructions, reserving some noodle water before draining.
Add peanut butter, garlic, ginger, spring onions, curry powder, chilli powder, chilli flakes, turmeric, and soy sauce to a skillet.
Pour the hot oil over everything and mix well.
Stir in blended silken tofu and lime juice. Add a splash of noodle water until creamy and silky.
Toss in the udon until well coated. Finish with bok choy, scallions, roasted peanuts, and chilli oil.
