• Boil the kettle.
• Meanwhile, finely chop garlic. Roughly chop Asian greens. Thinly slice 
carrot into half-moons. Thinly slice button mushrooms. 
• Cut plain tofu (see ingredients) into 2cm chunks. 

• Half-fill a medium saucepan with boiling water.
• Cook udon noodles over medium-high heat until tender, 1-2 minutes.
• Gently stir noodles with a fork to separate. Drain, rinse and set aside. 

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat.
• When oil is hot, cook tofu, turning occasionally, 4-5 minutes.
• Add sweet soy seasoning and cook, turning to coat, until fragrant, 1 minute. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook mushrooms until browned and softened, 4-5 minutes. 
• Add carrot and cook until tender, 3-4 minutes.
• Add garlic and Asian greens and stir-fry until fragrant, 1 minute. 

• Reduce heat to medium, then stir in katsu paste, coconut milk, the brown 
sugar, soy sauce and water and cook until combined, 1-2 minutes.
• Stir through cooked udon noodles. Season to taste.
• Divide katsu coconut noodles between bowls.
• Top with sweet soy tofu and a pinch of chilli flakes (if using) to serve. Enjoy!