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.
