Gently pat the silken tofu cubes dry with kitchen paper and carefully coat each piece in cornstarch, shaking off any excess.

Heat 2 tablespoons of vegetable oil in a large non-stick frying pan over medium-high heat until shimmering. Carefully add tofu cubes in a single layer and fry for 2-3 minutes per side until golden and crispy. Remove and set aside on a plate lined with kitchen paper.

Cook udon noodles according to package instructions, drain and rinse under cold water to prevent sticking. Set aside.

In a small bowl, whisk together miso paste, soy sauce, rice vinegar, sriracha, honey, vegetable stock, and sesame oil to create the spicy miso sauce.

Heat the remaining tablespoon of vegetable oil in a wok or large frying pan over high heat. Add the white parts of spring onions, garlic, and ginger, stir-frying for 30 seconds until fragrant.

Add shiitake mushrooms and stir-fry for 2 minutes until softened. Add sugar snap peas and cook for another 2 minutes until bright green and tender-crisp.

Pour the spicy miso sauce into the wok and bring to a simmer. Add the cooked udon noodles and toss everything together for 1-2 minutes until the noodles are well coated and heated through.

Divide the noodles and vegetables among four serving bowls. Top with the crispy silken tofu cubes and garnish with the green parts of spring onions and sesame seeds. Serve immediately.