Steps

1. In a bowl, combine Tahini (Sesame Paste) 2 tbsp+ and Sugar 2-3 tbsp and mix.
   🕒 01:24
2. Add a small amount of the Soy Milk 400ml to the bowl and mix until smooth.
   🕒 02:00
3. Add Mayonnaise 1 tbsp and Mustard 1/2 tsp and mix.
   🕒 02:18
4. Add the remaining Soy Milk in several portions and mix.
   🕒 02:42
5. Add Soy Sauce 3 tbsp to adjust the flavor, then chill in an ice bath or refrigerator. [Tip!] Utilizing the property that soy milk thickens when vinegar is added, adding the vinegar to the miso sauce just before serving creates a pleasant thickness that clings well to the noodles.
   🕒 03:32
6. Heat Sesame Oil 2 tbsp in a frying pan and stir-fry Ground Pork 50g until it turns white.
   🕒 04:05
7. Add Scallions (minced) 1 tbsp, Ginger (minced) 1 tbsp, Garlic (minced) 1 tbsp, and Nozawana Pickles 30g and stir-fry until fragrant. Create a space in the center.
   🕒 04:14
8. Add Doubanjiang (Chili Bean Paste) 1 tsp to the cleared space and stir-fry.
   🕒 04:31
9. Add Cooking Sake (Rice Wine) 2 tbsp, Soy Sauce 1 tbsp+, and Vinegar 4-5 tbsp, and simmer briefly.
   🕒 04:38
10. Add Pepper (to taste) and simmer until thickened, then let it cool. [Tip!] The miso sauce, characterized by its acidity and spiciness, is convenient to make ahead.
    🕒 05:33
11. Bring a generous pot of water to a boil and add Frozen Udon Noodles 2 portions. Cook according to package instructions.
    🕒 06:25
12. Immediately transfer the cooked noodles to cold water, shock them in an ice bath, and drain thoroughly.
    🕒 06:42
13. Place the chilled noodles in a serving bowl and generously pour the prepared cold Soy Milk Sauce over them.
    🕒 07:18
14. Just before serving, top with a generous amount of the prepared Miso Sauce. Serve and enjoy!
    🕒 08:03