In a small bowl, combine the tahini, chilli bean sauce, agave syrup, sesame oil and half a teaspoon of salt, then set aside.
Put the rapeseed oil in a wide frying pan over a medium heat and, once it’s hot, add the garlic, ginger and spring onions, and stir-fry for two minutes, until golden.
A spicy, tangy chilli bean sauce tossed through soft noodles and served with a crunchy pickle topping.
Stir in 350ml water, leave it for a couple of minutes, until it’s absorbed by the mince, then stir in the tahini-chilli bean sauce mix and take off the heat.
Put the vinegar, sugar and a teaspoon and a half of salt in a small saucepan, set it over a medium-low heat and cook, stirring, until the seasonings dissolve.
