Prep:

1. Make the stir-fry sauce: Whisk together the low sodium light soy sauce, dark soy sauce, Shao Xing rice wine, Chinkiang vinegar, chili oil, sesame oil and white sugar in a small measuring cup (for easier pouring) or bowl until combined well.
2. Prepare all the fresh ingredients: Prepare the spring onion, ginger, garlic, and fresh red chilies (if using) as indicated in the ‘ingredients’ section.

Creamy Mapo Tofu Noodles:

1. Blend the tofu: Drain the liquid from the block of silken tofu. Combine the tofu, white pepper and sea salt in a small blender and 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 fresh udon, vacuum sealed packs or dried udon noodles, cook according to package instructions.) Drain well, then divide evenly into two bowls.
3. Make the mapo-style stir-fried pork: Heat 2 teaspoons peanut oil in a medium deep edged skillet or sauté pan over medium-high heat. Add the spring onion white and light green parts and ginger. Stir-fry for 20 seconds. Add the garlic and chilies and stir-fry for 20 seconds until fragrant. Add the dou ban jiang and mix to combine. Add the ground pork and ground Sichuan peppercorns. Cook for 2 minutes, breaking up the clumps with your spatula until no longer pink. Pour in the stir-fry sauce and mix well for 1 minute to combine. Stir through most of the spring onion dark green parts and switch off the heat.
4. Serve: Top the pork stir-fry and silken tofu sauce evenly into two noodle bowls. Garnish with the reserved spring onion green parts and serve immediately.