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Finely cut your radish, cucumber and spring onion, get them in a tupperware with the vinegar, salt and sugar and then add ice and top up with water so everything is just covered. Lid on, mix well whilst you do the rest.
Have a pot of boiling water ready, put the egg in for 6 mins before fishing out and popping in ice water.
Put the noodles on to cook for as long as their packaging says.
Whisk the tahini, vinegar, minced garlic, soya sauce and sugar until it becomes a paste. Loosen it with water.
Add your drained noodles to this, mix well and serve on a plate.
Use a fork to remove the veg from its pickling liquid and add them to the noodles along with your sliced jammy egg, chilli crisp and sesame seeds