• Boil the kettle.
• Finely chop garlic. Roughly chop Asian greens. Thinly slice carrot into  
half-moons. Trim and roughly chop green beans.
• 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 frying pan to medium-high heat with a drizzle of olive oil. Cook 
carrot and green beans until tender, 4-5 minutes.
• Add garlic and Asian greens, then stir-fry until fragrant, 1 minute. 

• Reduce heat of the pan 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!