Meera Sodha’s vegan recipe for tahini and soya mince noodles with pickled radishes | Noodles

PRaise – the family and found a restaurant that works with us all. that it Tunkutsu In East London, a place in the style of the canteen where children can float pasta from the Bento boxes to the content of their hearts and everything wipes, but it is elegant at the same time. My order is always the barley of the tofu Hishi pepper, which is hot, creamy, sharp and crunchy simultaneously. Of course, I fell on them and had to try to make something similar at home. This is not a shyberry and bright like Tonkotsu, which has the base of Citrussy Ponzu, and it is a bit budget, but I am addicted now.

Nodls tahini and soybeans with pickled radish

You will need hot pepper sauce, known as Doubanjiang or Toban Dayan, To make this. Lee com K Make a wonderful and wide available.

Preparatory 10 minutes
Cook 35 minutes
Serving 4

150 g shineDecorated and strictly slices
150 ml of non -local rice
1 teaspoon of sugar
Soft sea salt
8 tablespoons of tahini
4 tablespoons of hot pepper sauce
1 tablespoon of aloe vera syrup
4 teaspoons of sesame oil
4 tablespoons of turnip seed oilIn addition to a visit to wear pasta
4 garlic clovesExfoliated and chopped
Fresh piece 4 cmExfoliated and carefully deposited
90 gChopped and rinsing
120 grams dry soyin minies
180g noodles
50 grams roasted white sesame seeds

Place the radish in a heat -resistant bowl. Put the vinegar, sugar and a teaspoon and a half of salt in a small saucepan, put it on a low medium heat and cook, stirring, until the spices dissolve. Pour hot pickled wines over the radish and leave it to cool.

Meanwhile, make pasta sauce. In a small bowl, mix my flour, bean sauce pepper, aloe vera syrup, sesame oil and half a teaspoon of salt, then set aside.

Place the turnip oil in a large skillet over medium heat, and as soon as it is hot, add garlic, ginger and spring onion, and stir the mixture for two minutes, until golden. Add the soy port and stir the mixture for another four or five minutes, until some colors are taken. Break in water 350 ml, leave it for a few minutes, until it is absorbed by the minced meat, then stir in the jelly beans sauce and remove the heat.

Cook the lush according to the package instructions, then drain and briefly rinse it under the cold tap. Spray with a little turnip oil, straighten to the coat, then stir in the soy frying pan.

Divide the mixture between four vessels, the highest part with some drained pickled radish and seeded seed seeds are scattered, and served.