Step-by-Step Instructions

1. Boil kettle and prepare pans

   4 min

   Boil your kettle, then take out a saucepan and a large frying pan.

   Equipment: kettle, saucepan, large frying pan

2. Prep cucumber, lime, and spring onions

   6 min

   Slice the cucumber into matchsticks, add a pinch of salt and a squeeze of half a lime , and set aside to marinate. Cut the remaining lime into wedges for garnish. Separate the white and green parts of the spring onions . Roughly chop the white parts and thinly slice the green parts.

   Equipment: knife, chopping board, bowl

3. Stir-fry tofu and spring onions

   7 min

   Place your frying pan over medium-high heat and add a drizzle of oil (sesame oil is recommended if you have some). Crumble the tofu into roughly minced pieces and add to the pan along with the white parts of the spring onion . Stir-fry for 4–5 minutes until the tofu starts to turn golden. Stir in the sichuan black bean tofu sauce and cook for a further 2–3 minutes until fragrant and the tofu begins to crisp at the edges.

   Equipment: large frying pan, spatula

4. Boil and drain udon noodles

   6 min

   Meanwhile, add boiling water from the kettle to your saucepan and place it over medium-high heat. Once the water is bubbling, add the udon noodles and cook for 4–5 minutes, or until tender but still al dente. Once cooked, drain and rinse the noodles under cold water. This helps remove excess starch and prevents them from becoming soggy. Set aside in a colander to drain.

   Equipment: kettle, saucepan, colander

5. Warm noodles with gochujang sauce

   5 min

   Boil your kettle again, then place the colander with the rinsed udon noodles over the sink and pour boiling water over them to warm through. Drain well, then return them to the saucepan. Place over medium heat, add the creamy gochujang sauce , and mix well while gently warming for 1–2 minutes.

   Equipment: kettle, colander, saucepan

6. Plate and garnish udon bowls

   3 min

   To serve, divide the creamy gochujang udon noodles between bowls and top with the sichuan mapo tofu mince . Add the marinated cucumber on the side and garnish with the green parts of the spring onion and a wedge of lime . Sprinkle over the sesame garnish and sliced chilli or chilli flakes if you would like extra heat (optional). Enjoy!

   Equipment: bowls