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.

Makes 2 servings
prep time: 10 minutes
cook time: 10 minutes
passive time: none

Ingredient:
1 tablespoon tianmianjiang
1 tablespoon 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)

Directions: 
1. To make the sauce, whisk the tianmianjiang, shaoxing, dark soy sauce, doubanjiang and five spice powder together in a small bowl to combine.

2. Boil the noodles according to the package directions.
3. 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.
4. Add the tuna and stir-fry until it is mostly cooked through.
5. Add the sauce and stir-fry until the sauce is thick.
6. 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.