Ingredients (for 2 people)

· 2 servings of noodles (wide) or udon

· 4 cloves garlic, coarsely chopped

· 1 tsp finely chopped ginger

· 2 tbsp miso paste

· 150 g firm tofu, cut into pieces

· 2 tbsp chili oil

· 1 tbsp light soy sauce

· 1 tbsp rice wine vinegar (Mirin)

· Pak choi (2 pieces)

· 1 tbsp sesame oil

· 1 tbsp sugar

· ½ tsp salt

· 2 tbsp hot noodle water

Preparation

1. Cook the noodles according to the package instructions.

2. For the sauce: combine all the ingredients in a pan and stir over low heat.

3. Add the noodles to the sauce and toss until everything is coated with the sauce — add a little noodle water.

4. Garnish with spring onions, cucumber and more chili oil (Lao Gan Ma)

5. To serve: spring onions, crushed peanuts, chili oil (Lao Gan Ma)

*Balance the meal with fresh sides: kimchi (radish), pickled ginger, seaweed salad.