Healthy creamy gochujang udon

Method

1. As the pan is heating up put 200g of silken tofu in a blender with kimchi juice and kewpie mayonnaise and blend until smooth.Boil water in a large bowl and soak the frozen udon for a couple minutes until noodles break apart.
2. Finely dice garlic and add to pan with neutral oil and stir for 1 min.Now to the pan add in chopped kimchi and saute for 1-2 min before adding in beef mince and diced shiitake mushrooms.
3. Sauté and break down the mince for 2-3 min before adding in gochujang, soy sauce, mirin and honey and continue cooking until meat is cooked thoroughly.Set aside 2 tbsp of mixture for decoration/ garnish.
4. Add cooked udon noodles to the pan and stir gently.
5. Add chopped green onion and half of tofu mixture to pan and mix to coat everything together.
6. Add your dish to a bowl and garnish with previously set aside mince mixture and remaining half of tofu mixture into the bowl to create a beautiful half cream/ half mince Ying/yang dish presentation!
7. Please mix thoroughly before enjoying!