Heat a frying pan over a medium heat and fry the sausagemeat for 8-10 mins, or until brown and crispy, breaking it up with a spoon. The sausagemeat will release fat as it cooks, so there’s no need for oil. Add 1 tsp of the soy sauce and 1 tsp of the sugar and cook for another minute, then use a slotted spoon to scoop the meat out of the pan and set aside on a plate.
Heat the oven or an air-fryer to 180C/160C fan/gas 4. Toss the broccoli in the sesame oil, sesame seeds and a pinch of salt and pepper. Arrange on a baking tray or put in the basket of the air-fryer. Cook for 12-15 mins until crispy, turning the pieces over halfway through.
Meanwhile, add the garlic, ginger, white parts of the spring onion, miso and remaining soy and sugar to the pan over a medium heat and cook for a few minutes, then add a splash of water to help deglaze the pan (lifting the sticky bits off the bottom). Add the tahini and 200ml water, and stir for a couple of minutes to bring the flavours together.
If using ready-cooked noodles, heat them following pack instructions, then add to the sauce and simmer gently for 1-2 mins, adding a splash more water if needed – the sauce should be loose and soupy. Reheat the crispy sausage in a microwave or frying pan, if necessary. Transfer the noodles to shallow bowls and pour over the sauce. Top with the sausage, broccoli, spring onion greens and a little crispy chilli oil, if you like.
