Cook the eggs in a pot of boiling water for 6 mins then transfer to a bowl of ice cold water to cool (don’t drain the pot of water yet).

Meanwhile, finely slice the spring onions and mince the shallot and garlic.

Whack the cucumber with a rolling pin or cleaver then cut into 1cm slices and add to a mixing bowl. Add the sesame oil, chilli flakes, sesame seeds, apple cider vinegar, sugar, ¼ of the minced garlic and ¼ of the light soy sauce. Mix to combine until the sugar has dissolved.

Cook the udon in the same pot of boiling water for 3 mins then drain and set aside.

Meanwhile, peel and halve the eggs.

Heat the butter in a large frying pan set over a medium heat. Add the garlic and shallots and sauté for 30 seconds. Stir in the gochujang and cook for a minute until the butter turns a reddish hue. Add the single cream and remaining light soy sauce and grate in the Parmesan. Mix to combine and cook for another 2 mins.

Remove the pan from the heat, add the udon noodles and mix gently to coat the noodles in the sauce.

Divide the udon between plate bowls. Top with the eggs, the smashed cucumber and a heap of sliced spring onions.