1. Soak udon noodles in hot water and separate them with chopsticks. You can also boil them for a few minutes until they separate. 1. Drain and save the excess water. Rinse the noodles with cold water. 1. Slice tofu into strips and pan fry in olive oil until crispy. 1. In a bowl, combine gochugaru, gochujang, soy sauces, maple syrup and a splash of noodle water. 1. Add sesame oil to a pan and add chopped or minced garlic. Sauté for a minute and add kimchi with juice. Sauté for a few minutes. 1. Add udon noodles, the sauce and give it a good stir. 1. Transfer to a plate and serve with spring onions and toasted sesame seeds.
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###Ingredients
* 2 packs udon noodles (save the noodle water)
* 3/4 cup kimchi (with juice)
* 2 tsp gochujang
* 1 tbsp gochugaru
* 1/2 tbsp light soy sauce
* 1 tsp dark soy sauce
* 1 tsp maple syrup
* 1 garlic clove
* 2 tbsp sesame oil
* 200g extra firm tofu
**Garnish**
* spring onions
* toasted sesame seeds
###Instructions
1. Soak udon noodles in hot water and separate them with chopsticks. You can also boil them for a few minutes until they separate.
1. Drain and save the excess water. Rinse the noodles with cold water.
1. Slice tofu into strips and pan fry in olive oil until crispy.
1. In a bowl, combine gochugaru, gochujang, soy sauces, maple syrup and a splash of noodle water.
1. Add sesame oil to a pan and add chopped or minced garlic. Sauté for a minute and add kimchi with juice. Sauté for a few minutes.
1. Add udon noodles, the sauce and give it a good stir.
1. Transfer to a plate and serve with spring onions and toasted sesame seeds.
[Source](https://browngirlveganeats.com/spicy-kimchi-udon/)
This goes great with beef too!