Step-by-Step Instructions

1. Boil water and prep vegetables and tofu

   10 min

   Boil your kettle, then take out a saucepan and a large frying pan. Fill your saucepan with boiling water from your kettle, place over a high heat and bring to the boil for the noodles. Crumble the tofu into roughly minced pieces. Dice the chestnut mushrooms into small cubes, around 0.5-1cm. Slice the pak choi into bite-sized pieces. Finely slice the spring onions , keeping the green and white parts separate. This is all your veg prep done.

   Equipment: kettle, saucepan, frying pan, knife, chopping board

2. Toast and crush nuts

   4 min

   Place your frying pan over medium heat and add the peanuts and walnuts . Dry fry them (without oil) for 3-4 minutes or until nicely toasted, tossing occasionally so they don't burn. Set aside and roughly chop or crush them by pressing down on them with a rolling pin or bottom of a heavy pan. Wipe the pan clean with kitchen towel.

   Equipment: frying pan, rolling pin, kitchen towel

3. Cook tofu, mushrooms, and pak choi

   12 min

   Place your frying pan over medium-high heat and add a drizzle of oil (sesame oil works well, but any oil will do). Once hot, add the white parts of the spring onions and the crumbled tofu , and cook until the tofu begins to crisp up. Add the diced chestnut mushrooms and continue cooking until everything is nicely browned. Toss in the sliced pak choi and cook until just softened but still slightly crunchy. Turn off the heat, then pour in two-thirds of the dan dan sauce and stir well to coat. Add a splash of water if needed to achieve a saucy consistency. Note: For a four-person kit, you may need to use two frying pans to brown the tofu and mushrooms separately before combining them in one pan with the sauce.

   Equipment: frying pan

4. Boil and rinse udon noodles

   6 min

   Meanwhile, add the udon noodles to your saucepan of boiling water and cook for 5-6 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 them aside in a colander to drain while you wait for the mince to finish.

   Equipment: saucepan, colander

5. Reheat noodles with boiling water

   3 min

   Boil your kettle again, then set the colander with the rinsed udon noodles over the sink and pour the boiling water over them to warm them up. Drain well.

   Equipment: kettle, colander

6. Assemble and garnish bowls

   3 min

   To serve up, divide the cooked noodles between serving bowls. Top with the dan dan mince and drizzle over the remaining dan dan sauce . Finish with the spring onion and toasted peanut and walnut garnish. Enjoy!

   Equipment: serving bowls