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Add your noodles to large pot and fully cover with boiled water, leave to stand for 5 mins or until soft as per pack instructions. Drain and rinse well in cold water. I leave in cold water until serving to stop them sticking together and then drain again.
Crumble up the tofu or mash up with a fork in a shallow bowl, add the soy sauce and mix well.
Add all of the sauce ingredients (start with 3 tbsp of water) to a bowl and whisk together. Keep adding water gradually as needed to make a whiskable consistency. The sauce tastes quite strong on its own but once it's mixed with everything it's fine so don't worry.
Add the drained noodles, cucumber, spring onions, coriander and tofu to a large bowl and mix well. Serve in bowls topped with a big drizzle of crispy chilli oil.