I love chilled noodle dishes but have a strong aversion to calling them 'salads'. If you replaced the noodles in this with bread you wouldn't call that a salad, would you?
½ cup tahini
1 clove garlic, grated
2 tbsp rice vinegar
2 tsp sugar
2 tbsp soy sauce
1 tsp sesame oil
90g tuna in spring water
250g thin Hokkien noodles
1 tsp toasted sesame seeds
4 spring onions, finely sliced
finely sliced red chilli, to serve
chilli oil, to serve
1. Combine the tahini, garlic, vinegar, sugar, soy sauce and sesame oil in a large bowl with a tablespoon or two of cold water and mix to a smooth sauce. Season with salt, taste and adjust seasoning as necessary. Break up the tuna and mix through the sauce.
2. Cook the noodles by pouring boiling water over them and allowing to stand for 5 minutes. Drain, rinse and chill in iced water before draining again. Stir the noodles through the sauce and transfer to a serving plate. Scatter with sesame seeds, spring onion and sliced chilli and drizzle generously with chilli oil to serve.
Adam's tip: Always drain noodles well after boiling them. They can carry a lot of water between the strands, which will make your dish watery and tasteless if you don't shake it off.
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.