Cold Udon Noodles with Tofu, Cucumber and Radishes

Prepare the ingredients and water. Prepare all the ingredients and bring water to a boil for the noodles 🍜✨

Prepare the sauce. Fry the chili flakes in a pan over medium heat for about 2 minutes until they release their color, then transfer them to a bowl and mix with soy sauce, rice vinegar, and optionally sesame oil.

Slice the cucumber. Cut the cucumber lengthwise, scoop out the soft center, and slice into thin half-moons.

Slice the radishes. Wash the radishes, cut them in half, and slice into thin rounds.

Slice the spring onion. Rinse the spring onion and finely chop it.

Slice the tofu. Pat the tofu dry with a paper towel and cut it into small cubes.

Cook the noodles. Add the noodles to the boiling water and cook over medium heat according to the package instructions for about 3 minutes.

Chill the noodles. Drain the cooked noodles and rinse with cold water.

Mix the salad. Combine the noodles with the prepared sauce, cucumber, and radish, and let stand for about 10 minutes so they can absorb the flavor.

Add the tofu and onion. Add the spring onion and tofu and toss to combine.

Serve. Serve 🍽️✨