Korean Style Pan Noodles

Steps

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1. 1
   Bring water to a boil for cooking the noodles. Peel, crush, and finely mince the garlic. Finely chop the ginger. Chop the green onions into segments. Dice the tomato. Combine gochujang, soy sauce, dark soy sauce, maple syrup, toasted sesame oil, and cayenne pepper in a bowl to prepare the sauce.
   ▶ ≈0:01
2. 2
   Heat a sauté pan over medium-low heat. Add avocado oil, then add garlic and ginger, sautéing for about 1 minute until fragrant. Add the diced tomato and cook for a couple of minutes, allowing the tomato juices to deglaze the pan.
   ▶ ≈2:54
3. 3
   Once the water reaches a boil, cook the frozen udon noodles according to the package instructions.
   ▶ ≈3:33
4. 4
   Pour the prepared sauce into the sauté pan and add the coconut cream. Increase heat to medium, stir well, and cook for 2-3 minutes to allow all the flavors to blend together. Drain the cooked noodles and add them to the pan, stirring well so they absorb the sauce. Add the tofu crumble and half of the chopped green onions, stirring thoroughly until the sauce is completely absorbed into the noodles.
   ▶ ≈4:14
5. 5
   Plate the noodles and garnish with the remaining green onions, chili threads, and white sesame seeds before serving.
   ▶ ≈5:27