Prep:

1. Prepare the shrimp: Thaw the frozen shrimp and rinse thoroughly.
2. Prepare all the fresh ingredients: Prepare the spring onion, garlic, fresh red chilies (if using), mushrooms as indicated in the ‘ingredients’ section.

Creamy Buldak Udon Noodles:

1. Make the blended silken tofu sauce: Drain the liquid from the block of silken tofu. Combine the tofu, Buldak hot sauce, soy sauce, sea salt, black pepper, gochugaru, sesame oil, chili oil in a small blender. Blend until smooth and creamy. Set aside for later.
2. Cook the noodles: Bring a pot of water to a boil. Once rapidly boiling, lower the heat and add the udon noodle cakes. Use tongs to gently shake the noodle cakes until the strands loosen and soften – about 1 minute. (If using vacuum sealed packs of fresh udon or dried udon noodles, cook according to package instructions.) Reserve half a cup of noodle cooking water, then drain into a colander and set aside.
3. Cook the shrimp: Heat ½ tablespoon of peanut oil in a medium-sized deep sauté pan or deep edged skillet over medium-high heat. Add the shrimp and spread out the pieces in the pan. Season with half of the sea salt and black pepper. Allow to sear for 1-2 minutes, then flip the pieces and season the other side with the remaining salt and pepper. Cook for another 1-2 minutes or until just cooked. Transfer to a clean bowl and set aside.
4. Sauté the aromatics: Heat ½ tablespoon of peanut oil in the same pan over medium-high heat. Add the spring onion white and light green parts, garlic and red chilies and sauté for 30-40 seconds until fragrant.
5. Add the mushrooms: Add the shimeji mushrooms and sauté for 2-3 minutes until the mushrooms have softened and most of the water released from them has evaporated.
6. Mix through cooked shrimp: Add the cooked shrimp back into the pan and mix briefly to combine.
7. Add the noodles and Buldak tofu sauce: Add the cooked udon noodles and pour the blended silken tofu Buldak sauce on top. Mix well to combine until everything is evenly coated in the sauce.
8. Stir in the baby spinach: Add the baby spinach and 2 tablespoons of noodle cooking water. Mix well to combine until the spinach has just started to wilt – 1-2 minutes. If the sauce thickens too much, add a little more noodle cooking water and mix until your desired consistency is reached.
9. Stir through the spring onion: Stir through most of the spring onion dark green parts. Switch off the heat.
10. Serve: Divide evenly onto two plates. Garnish with the reserved spring onion and toasted black sesame seeds. Serve immediately.