Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

Boil noodles for two minutes until pliable but firm; drain and pat dry.

Toss noodles with egg white, oil, sugar, and salt.

Form thin four-inch rounds on a Gefen Parchment-lined baking sheet.

Bake 15-18 minutes until golden and crisp. Cool completely to harden.

Toss figs with silan, olive oil, and salt.

Roast at 400 degrees Fahrenheit (200 degrees Celsius) for 10 minutes until caramelized and jammy.

Whisk tahini, silan, lemon juice, salt, and water until smooth and creamy.

Adjust thickness – should drizzle slowly, not run.

Spoon or bush a swoosh of silan-tahini cream on the plate.

Place a noodle crisp partially over the cream.

Add two fig halves on top.

Drizzle lightly with more silan.

Sprinkle with za’atar, pistachios, and pomegranate seeds.

Garnish with a mint leaf for brightness.