Step 1

Start by making the pickled cucumbers. In a small saucepan combine the water, vinegar, sugar and salt and heat over medium heat for 2-3 minutes, until the sugar has dissolved.

Step 2

Add the sliced cucumbers and spring onions to a tupperware and pour the liquid over them. Use a spoon to submerge the cucumbers in the liquid. Let the cucumbers sit while you prepare the noodles.

Step 3

Wash the spring onions and peel away any dirty outer layers. Heat 1 tbsp of neutral oil in a large wok or pan over high heat. Once the wok is very hot, add the whole spring onions and stir to coat them in the oil. Let the spring onions cook untouched for 3-4 minutes, until starting to brown on the heat facing side.

Step 4

Use a pair of tongs to turn them around, and continue to cook them for 2-3 minutes on each side - until they have charred spots all around and have softened. We’re not looking to char the whole exterior, just parts of it, so if there are smaller spring onions that are charring all over, remove them from the heat while the larger ones cook.

Step 5

Sprinkle the charred spring onions with ¼ tsp salt and transfer them onto a chopping board. Chop off the ends and discard them. Next, chop the spring onions into roughly 4cm pieces.

Step 6

Transfer the chopped spring onions back into the wok, with the heat off.

Step 7

In a bowl, combine the soy sauce, maple syrup and lime juice and whisk it together. Spoon 2 tbsp of the mixture into the pan with the spring onions.

Step 8

To the bowl with the remaining sauce soy mixture, add the tahini, sesame oil and water. Whisk it together until combined and creamy. Depending on how thick your tahini is, you might need to add an additional 1-2 tbsp of water - the mixture should be similar to cream. Set it aside.

Step 9

Next, boil your noodles. While the noodles cook, heat the wok with the spring onions over medium heat. Stir the spring onions as the soy sauce mixture starts to bubble and thicken.

Step 10

Before straining the noodles, reserve 200ml of the cooking liquid. Toss the cooked noodles into the wok and stir them into the spring onions. Add the tahini sauce and 100ml of the reserve cooking water, and raise the heat to medium high.

Step 11

Stir the noodles vigorously, for 3-4 minutes, as the sauce thickens and the noodles get coated. If the noodles become too thick, add an extra couple tbsp of reserved cooking water. If they’re not thick enough, continue stirring them over heat. They should be loose, glossy and creamy.

Step 12

Serve the noodles topped with a spoonful of pickled cucumbers, sesame seeds and extra lime juice.