This easy noodle dish comes together in no time, and yet it showcases a complex medley of flavors that embodies an exotic sophistication. With fresh Yellowfin tuna stir fried with caramelized garlic and ginger and a sweet and spicy sauce made from tianmianjiang (sweet bean sauce), it's served over a bed of slippery al-dente noodles that are redolent of toasted sesame. Topped with crisp julienned cucumbers and fragrant cilantro, each bite features a new combination of textures, temperatures and tastes.
- To make the sauce, whisk the tianmianjiang, shaoxing, dark soy sauce, doubanjiang and five spice powder together in a small bowl to combine.
- Boil the noodles according to the package directions.
- When the noodles are 5 minutes from being done, heat a frying pan over high heat until hot. Add the vegetable oil, garlic and ginger and saute until they are browned and fragrant.
- Add the tuna and stir-fry until it is mostly cooked through.
- Add the sauce and stir-fry until the sauce is thick.
- Drain the noodles well and then toss with 2 teaspoons of sesame oil. Divide the noodles between two bowls. Top with the cucumbers, scallion, cilantro and sesame seeds.
- 1 tablespoons tianmianjiang
- 1 tablespoons shaoxing wine
- 1 tablespoons dark soy sauce
- 2 teaspoons doubanjiang
- 1/4 teaspoon five spice powder
- 160 grams dry thin white noodles
- 1 tablespoon vegetable oil
- 6 grams garlic , finely minced
- 10 grams ginger , finely minced
- 200 grams yellowfin tuna, cut into 1/2-inch cubes
- 2 teaspoons sesame oil
- 90 grams Lebanese cucumbers, seeds removed and julienned
- 1 scallion, green part only, minced
- cilantro (for garnish)
- toasted sesame seeds (for garnish)