Korean style pan noodles with gochujang sauce and tofu crumble

Bring water to a boil for the noodles. Crush, peel and finely chop the garlic.

Chop the ginger and green onions; dice the tomato.

Mix the gochujang, soy sauce, dark soy sauce, maple syrup, toasted sesame oil and optional cayenne; set aside.

Heat the avocado oil in a saute pan over medium-low and saute the garlic and ginger about a minute.

Add the tomatoes and saute a couple of minutes; their juices deglaze the pan.

Cook the udon in the boiling water to package instructions.

Pour in the sauce and coconut cream, turn the heat to medium and cook 2 to 3 minutes, stirring.

Drain the noodles, add to the pan and stir to absorb the sauce; add the tofu crumble and half the green onions and stir until the sauce is absorbed.

Plate and garnish with the remaining green onions, chili threads and white sesame seeds.