Bring a large saucepan of water to the boil.

Meanwhile, trim and finely slice the red chilli. Halve the ginger widthways, trim and thinly slice the green part of the spring onions, leaving the whites whole. Halve both citrus fruits. Slice the cucumber into thin half moons.

Add the dashi, soy sauce, ginger, spring onion whites into another saucepan. Place on medium-high heat and bring to the boil, once boiling, turn the heat off and let it infuse for 10 mins. Then, place a fine strainer onto a jug. Strain the soy mixture through the sieve, discarding the bits. Stir the rice vinegar, chilli, orange juice and lemon juice into the mixture. Set aside, in the fridge to cool.

Once the water is boiling, drop the noodles in, cook for 8-10 mins (depending on the thickness of the noodle) or according to package instructions. Then, drain and rinse under cold water – this will help firm up the noodles, creating that chewy texture.

Share the udon into bowls, pour over the cold ponzu and top with fresh cucumber, spring onion greens and furikake/sesame seeds.c