Steps

1. Trim the ends off 1 cucumber and julienne half of it.
   🕒 01:32
2. Dice the remaining half of the cucumber.
   🕒 02:28
3. Roughly chop 1 tomato that has been blanched.
   🕒 02:53
4. Lightly crush 2 cloves of garlic.
   🕒 03:24
5. Heat 3 tbsp of toasted sesame oil in a frying pan and sauté the crushed garlic until fragrant.
   🕒 03:41
6. Add the chopped tomatoes and stir-fry over medium heat until they break down. Mash with a spatula and cook until the moisture evaporates.
   🕒 04:24
7. Add 300cc of tomato juice and simmer over medium heat for 5-7 minutes.
   🕒 05:33
8. In a large bowl, combine 2 tbsp sugar, 4 tbsp vinegar, 1 tsp mustard, 2 tbsp soy sauce, and a pinch of salt. Mix well.
   🕒 06:10
9. Add the prepared tomato sauce to the bowl. Cool it down by placing the bowl in an ice bath and stirring. Be careful as the tomato sauce can splatter when it thickens.
   🕒 08:15
10. Add 1 serving of Chinese noodles to plenty of boiling water and cook according to package instructions (e.g., 2 minutes 30 seconds).
    🕒 08:48
11. Rinse the cooked Chinese noodles under cold water and drain thoroughly.
    🕒 09:51
12. Place the drained Chinese noodles in a serving bowl.
    🕒 09:57
13. Top the noodles with the julienned and diced cucumber.
    🕒 10:23
14. Serve with the chilled tomato sauce. For an extra touch, add sesame oil or chili oil to taste, or adjust the amount of vinegar. This sauce can be stored in the refrigerator for 4-5 days.
    🕒 10:51