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Quick-pickle the cucumber | Toss the cucumber and chillies with the rice wine vinegar, sugar and salt | Set aside to pickle while you cook
Make the sauce | Add the silken to a blender with the miso, soy sauce, rice vinegar and sesame oil | Blitz until completely smooth, loosening with a splash of water if needed to be pourable
Cook the tofu | Heat a generous drizzle of oil in a frying pan or wok over a high heat | Add the tofu and cook until golden brown and crispy | Add in the garlic, 5 spice, hoisin, soy sauce and maple syrup and cook for another minute or two until sticky and caramelised
Cook the noodles | Cook the udon according to the pack instructions and drain well
Serve | Divide the noodles among bowls and pour over the silken | Top with the sticky and pickled cucumber | Scatter over the spring onion and sesame seeds, with a drizzle of chilli oil if using