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Put the radishes in a heatproof bowl.
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.
Pour the hot pickling liquor over the radishes and leave to cool.
Meanwhile, make the sauce for the noodles.
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.
Add the soya mince and stir-fry for another four or five minutes, until it has taken on some colour.
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.
Cook the ramen according to the packet instructions, then drain and rinse briefly under the cold tap.
Drizzle with a little rapeseed oil, toss to coat, then stir into the soya mince pan.
Divide the mix between four bowls, top each portion with some drained pickled radishes and a scattering of toasted sesame seeds, and serve.