Bring about 2 litres of water to a rolling boil in a large saucepan. Keep it bubbling on the side — you’ll cook the noodles just before the final stir-fry.

Peel and slice the garlic into thin discs.

Trim, peel, and halve the onion, then cut into thin strips.

Slice the carrot lengthways into thin sheets, then cut into fine batons.

Core the cabbage and shred it into ribbons.

Dice the red pepper into small chunks (about 1 cm).

Slice the bird’s eye chilli finely (leave seeds in for extra heat).

Separate the pak choi stalks from the leaves, chopping the stalks small and leaving the leaves chunky.

Slice the tofu into slabs, then strips, then cubes (about 1 inch). Pat dry if needed. More edges mean more crisp and flavour absorption.

Heat the oil in a wok or large frying pan over medium-high. Add the tofu and fry for 2–3 minutes until the edges are golden. Season with salt and pepper.

Step 5. Stir-fry the veg

Add the garlic, onion, cabbage, and carrot to the wok. Stir-fry for 2 minutes, then add the red pepper, chilli, and pak choi stalks. Cook until glossy and tender-crisp. Toss in the pak choi leaves for the final minute.

Add the udon noodles to the boiling water. Cook according to the type:

Dry noodles → cook 2 minutes less than the packet instructions.

Vacuum-packed noodles → cook just until they separate.

Drain well in a colander, shaking off excess water.

Turn the wok heat up to medium-high. Add the drained noodles along with the doubanjiang, soy sauce, sake, mirin, and kombu dashi powder. Stir vigorously until everything is evenly coated, sizzling, and glossy.

Divide the noodles between bowls. Garnish with sliced spring onion, a drizzle of layu chilli oil, and a dusting of shichimi togarashi. Serve immediately while piping hot.