1
To make the sauce, add the silken tofu, tahini, soy sauce, miso, Gochugaru and vinegar to a blender. Pulse until smooth but don’t overblend as it’ll go quite runny. Set aside.
2
Julienne the spring onions and pick the coriander.
3
Slice the cucumber into thin rounds, stack them up into little piles and cut into strips.
4
Mix the cucumbers and spring onion greens.
5
Add the chicken to a hot pan over a medium heat to get some colour, before breaking up.
6
Once coloured, deglaze with mirin and then add in the seasonings and cook for a few more minutes.
7
Cook the noodles and plate up.
8
Noodles on the bottom, pour over the sauce, chicken on one side, salad on the other.
9
Finish with sesame seeds.