Cook the pork: Heat a little neutral oil in a large pan over medium heat. Add 1 pounds ground pork, season with 1 salt and pepper, to taste, and pan fry until browned.

Add aromatics: Add 2 garlic cloves, minced, 1 green onion, thinly sliced (plus extra to serve), and 0.3 onion, diced to the pan. Stir and cook about 1 minute

until fragrant and softened.

Add sauces and seasoning: Add 2 tablespoons soy sauce, 1 tablespoons doubanjiang (spicy chili bean paste), 2 tablespoons cooking wine, and 1 teaspoons oyster sauce. Stir for about 1 minute

to release the oils and deepen the flavor.

Finish the pork: Pour in 0.3 cups water (for pork) to deglaze the pan, scraping up browned bits. Simmer for 5 minutes

, then remove from heat and set aside.

Make the tofu sauce: Blend 10 ounces silken tofu, 1 teaspoons sesame oil, and 1 pinch of salt (for tofu sauce) until completely smooth and creamy. Add 2 tablespoons water, optional to loosen tofu sauce if too thick, until semi-runny. Set aside.

Cook the udon noodles: Boil a pot of water and cook 2 bricks frozen udon (sanuki preferred) according to package instructions, about 2 minutes

. Drain well.

Assemble the bowls: Divide the udon between bowls. Spoon the spicy pork over the noodles, then pour the creamy tofu sauce over the top.

Garnish and serve: Garnish with sliced green onions, chili oil, and ground Sichuan peppercorn if desired. Mix well before eating and serve immediately while hot.