Korean Style Pan Noodles

• 2 pieces garlic, 2-3 pieces crushed, peeled, and finely chopped
• 1 piece ginger, small piece, finely chopped
• 2 sticks green onion, 2 sticks, chopped (divided use)
• 1 piece tomato, 1 vine tomato, diced
• 1 tablespoon gochujang
• ½ tablespoon soy sauce
• 1 teaspoon dark soy sauce
• ½ tablespoon maple syrup
• ½ teaspoon toasted sesame oil
• 1 pinch cayenne pepper
• 1 teaspoon avocado oil
• 250 g frozen udon noodles
• 2 tablespoons coconut cream
• ½ cup tofu crumble
• chili threads, to taste
• white sesame seeds, to taste

Preparation

1. Step 1

   0:25
   Bring a pot of water to boil for the noodles. While waiting, prepare the aromatics: crush, peel, and finely chop the garlic. Finely chop the ginger. Chop the green onions. Dice the tomato.
   Doneness — fragrant
2. Step 2

   1:48
   In a small bowl, combine gochujang, soy sauce, dark soy sauce, maple syrup, toasted sesame oil, and cayenne pepper. Mix well and set aside.
3. Step 3

   2:54
   Heat a sauté pan over medium-low heat. Add avocado oil, then garlic and ginger. Sauté for about 1 minute until fragrant. Add diced tomato and sauté for a couple of minutes until juices release.
   Doneness — juices released
4. Step 4

   3:33
   When the water comes to a boil, cook the frozen udon noodles according to package instructions. Drain when done.
5. Step 5 · 2-3 minutes

   4:06
   Pour the sauce mixture into the sauté pan with tomatoes. Add coconut cream and turn heat to medium. Stir well and cook for 2 to 3 minutes so all the flavors can meld together.
6. Step 6

   4:40
   Drain out the noodles and add to the pan. Give the pan a good stir so the noodles can absorb the sauce. Add tofu crumble and half of the chopped green onions. Stir well until sauce is absorbed.
7. Step 7

   5:27
   Plate the noodles and garnish with remaining green onions, chili threads, and white sesame seeds. Serve immediately.