While there are several places serving up Japanese pasta, I haven’t come across any that incorporates Chinese sauces into pasta. This is my take on it using one of my favorite Chinese sauces, the soya bean paste. The paste, incorporated with sour cream and mustard, adds depth and smokiness to the pasta. The cherry tomatoes add color, crunch and tartness to balance it all off. Serve with pan seared fish on the side for a more complete meal. A simple and fuss free recipe!