Whisk together the peanut butter, white miso, 20ml rice vinegar, soy sauce, 1 tbsp sugar, and MSG until smooth. Slowly drizzle in the water while whisking until velvety and set aside.
Slice the cucumber into thin half-moons, pick the coriander leaves, and finely slice the green tops of the spring onions. Combine in a bowl and optionally chill in iced water.
Combine the garlic, gochujang, Korean chilli flakes, dark soy sauce, 1 tbsp rice vinegar, 1 tbsp sugar, and the white parts of the spring onions. Blend or mix until smooth and set aside.
Heat a large frying pan over high heat with the vegetable oil. Add the chicken mince, press it flat, and let it brown deeply on one side before breaking it up. Cook through, pour in the chilli sauce, and let it bubble for 2-3 minutes until thick, sticky, and fully coating the chicken.
Cook the udon noodles according to package instructions. Drain and toss immediately with the miso peanut sauce and a splash of warm noodle water until glossy and well coated.
Divide the saucy noodles between bowls. Top with the spicy chicken and the herb salad. Finish with extra miso peanut sauce if desired.
Cook it hands-free.
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