Step 1

If you’re using instant fresh udon noodles or 'cakes' in packets, you can simply soak them in hot water for a few minutes or run them through hot water to carefully separate them. These noodles can also easily break apart so don't force it when they're clumped together.

Step 2

Prepare the sauce by mixing everything together. You can see the notes below and adjust the spice level according to your reference. Set the sauce aside.

Step 3

Heat a large wok or non-stick pan over medium high heat. Add in the oil.

Step 4

One hot, add in the tofu. You can continue to crumble this as needed, especially if there are big chunks.

Step 5

Leave the tofu untouched over medium heat for 3-4 minutes for it to lightly crisp and brown at the bottom. It’ll also start to dry up and resemble minced ‘meat’ as it cooks and the water evaporates.

Step 6

Season the tofu with the dark soy sauce. Mix well.

Step 7

Leave the tofu to cook for another 3-4 minutes until it completely dries up and resembles minced meat. Afterwards, move the tofu to the side of the pan.

Step 8

Add 1 tbsp oil into the pan. Over medium heat, sauté the minced garlic.

Step 9

Afterwards, add in half of of the chopped scallions or green onions. Cook for 1 minute.

Step 10

Add in the shiitake mushrooms and then stir-fry for 2-3 minutes until tender.

Step 11

Once the mushrooms are cooked to your liking, add in the noodles.

Step 12

Pour the sauce over the noodles and mix well.

Step 13

Leave the noodles to cook over medium high heat for 2-3 minutes.

Step 14

Add in some water to cook down the noodles, if needed. You can start with 1-2 tbsp and mix well. You can see the notes below.

Step 15

Taste the noodles and feel free to season with some salt and upper, if desired. Once the noodles are cooked to your liking, turn off the heat.

Step 16

Top the noodles with more chopped scallions or green onions. Serve and enjoy while hot!