Tahini Noodles with Pickled Cucumbers

 Serves: 3 

Ingredients	Qty	Prep
Persian Cucumbers	4 - 5	sliced
Ginger	1 inch	grated
Salt	to taste
Vinegar	8 tbsp	divided
Noodles	half packet	cooked
Soy sauce	1/2 cup
Sambal olek	2 tbsp
Honey	4 tbsp
Tahini	1.5 tbsp
Green onion	garnish	sliced
Oil	as needed
Crispy tofu	1 block

Method:

• 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