Sesame chilli fermented bean curd noodles

Ingredients

• 200 g dried noodles
• 1–2 cubes Tian Fu sesame oil chilli fermented bean curd, plus 1 tsp of its jar liquid
• 1 tbsp Tian Fu sesame paste
• 2 tsp rice vinegar, ½ tsp sugar and 1 small garlic clove, finely minced
• 3–4 tbsp warm noodle cooking water, plus more as needed
• ½ cucumber, shredded; 1 spring onion, sliced; toasted sesame seeds to finish

Method

1. Cook the noodles according to the packet directions. Reserve a cup of cooking water, then drain.
2. Start with one cube of fermented bean curd. Mash it with the jar liquid, sesame paste, vinegar, sugar and garlic. Gradually stir in 3–4 tbsp warm cooking water until smooth.
3. Toss the warm noodles with the sauce. Add a splash of cooking water if needed. Taste before adding any more fermented bean curd.
4. Top with cucumber, spring onion and toasted sesame seeds, and serve immediately.