Chinese Sausage, tahini sauce, pickled cucumbers

Ingredients

• Tahini paste: 200 g

• Light soy sauce: 30 ml

• Dark soy sauce: 30 ml

• Chinkiang vinegar: 15 ml

• Sesame oil: 50 ml

• Chili oil: 50 ml

• Rock sugar: 50 g

• Mushroom stock: 1 liter

• Chinese sausage (lap cheong): 200 g

• Cucumber: 1 (sliced)

• Vinegar: 100 ml

• Water: 50 ml

• MSG: 1 tbsp

• Salt: 2 tbsp

• Sugar: 2 tbsp

• Black sesame seeds: 10 g

• Crushed roasted peanuts: 50 g

• Xanthan gum: 1 tsp

• Noodles of your choice: 100 g

Method

Sauce:

1. Combine the tahini paste, light soy sauce, dark soy sauce, Chinkiang vinegar, sesame oil, chili oil, and mushroom stock in a saucepan.

2. Bring the mixture to a boil, then add the rock sugar. Reduce to a simmer and cook for 15 minutes.

3. Strain the mixture into a blender, add 1 tsp of xanthan gum, and blend until smooth. This will be your sauce.

Pickled Cucumbers:

1. Mix vinegar and water in a 2:1 ratio. Add sugar, MSG, and salt.

2. Bring to a boil, then cool immediately.

3. Add the sliced cucumbers to the cooled mixture and refrigerate until chilled.

Chinese Sausage:

1. Slice the lap cheong diagonally.

2. Pan-fry the slices in a dry pan until crispy, being careful not to burn them as they cook quickly.

Noodles:

1. Cook the noodles according to the package instructions.

2. Toss the cooked noodles with the prepared sauce and fried lap cheong.

Assembly

1. Plate the noodles and sauce mixture.

2. Top with pickled cucumbers, black sesame seeds, and crushed roasted peanuts. Drizzle some chili oil around for some heat.

3. Serve and enjoy by slurping those noodles to your heart's content!