Korean style pan noodles I enjoy any day of the week!

By Yeung Man Cooking · 20 min

Ingredients

Instructions

1. Bring water to a boil for the noodles.
2. Crush, peel and finely chop the garlic, finely chop the ginger, chop the green onions and dice the tomato.
3. Mix the gochujang, soy sauce, dark soy sauce, maple syrup, toasted sesame oil and cayenne to make the sauce.
4. Heat a sauté pan over medium-low heat, add the avocado oil, then the garlic and ginger, and sauté for about 1 minute. Add the tomato and sauté for a couple of minutes.
5. When the water boils, cook the frozen udon noodles according to the package instructions.
6. Pour the sauce into the pan, add the coconut cream, raise the heat to medium, stir and cook for 2–3 minutes.
7. Drain the noodles and add them to the pan, then stir well. Add the tofu crumble and half of the green onions, and stir again.
8. Plate and top with the remaining green onions, chili threads and white sesame seeds.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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