• Boil a large pot of salted water for the udon noodles.
• Add the noodles and cook until warmed through, 1-2 mins.
• Once cooked, drain in a colander and pop back in the pot, off the heat. 
• Drizzle with oil and stir through to stop them sticking together.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
• Trim and halve the green beans. Quarter the lime.
• Chop tofu into 2cm cubes.
• Place a large pan over high heat with a drizzle of oil.
• Once the oil is hot, fry tofu for 6-8 mins then add the garlic and ginger until just softened for 3-4 mins. Continue to stir while it cooks.

• Stir the coconut milk (or shake the packet) to dissolve any lumps.
• Add the coconut milk, peanut butter, gochujang, ketjap manis and a big pinch of sugar.
• Mix to combine and bring to the boil. Lower the heat and add the edamame and green beans.
• Cook the sauce until thickened and creamy, stirring continuously, 6-8 mins. Remove from the heat and stir through the noodles.
• Mix well and season to taste with salt, pepper, sugar and lime juice. Loosen with a splash of water if necessary.

• Divide the noodles between bowls.
• Serve any remaining lime wedges on the side for squeezing over.
• Scatter the chilli flakes (as much as you'd like) and crispy onions over the top.