Tahini Noodles with Pickled Cucumbers

 Serves: 3 

Persian Cucumbers4 - 5sliced
Ginger1 inchgrated
Saltto taste
Vinegar8 tbspdivided
Noodleshalf packetcooked
Soy sauce1/2 cup
Sambal olek2 tbsp
Honey4 tbsp
Tahini1.5 tbsp
Green oniongarnishsliced
Oilas needed
Crispy tofu1 block

  • Mix cucumbers with salt and set aside
  • Boil water, turn off the heat and add noodles. Drain after cooked through.
  • Drain excess water from cucumbers, add 1 tbsp vinegar and the grated ginger. Refrigerate until needed.
  • Fry the tofu in little oil until hot
  • Mix the soy sauce, remaining vinegar, honey, and sambal in a bowl and add to the tofu
  • Toss until sauce becomes a glaze, about 5 minutes
  • Remove tofu from pan and add the sauce to warm noodles along with tahini
  • Mix well and serve in bowls topped with cucumbers, tofu, and sliced green onion