Preheat oven to 160c/140c fan assisted. Arrange the tomatoes on a baking tray and drizzle half the oil over. Season well and roast for 20 minutes.
Bring a big pot of water to a boil with 1 tbsp of salt. Add the pasta and cook until al dente, about 7-8 minutes.
While the pasta is boiling, heat the remaining oil in a large frying pan. Add the garlic and chilis and saute on medium heat until golden, about 4-5 minutes.
Add the sesame soy sauce, lemon juice and zest and bring to a simmer. When the pasta is done, save 75ml of the water. Drain the noodles and then add to the sauce. Stir in the tomatoes and a little of the pasta water. Sprinkle in the chopped parsley. Serve in two large pasta bowls with extra Lee Kum Kee Table Top Hot Chilli Soy Sauce to drizzle over.
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
