Deseed and finely slice the chilli. Peel and grate the ginger. Add to a bowl with 2 tbsp tamari, 1 tsp caster sugar, the peanut butter and 1 tbsp water. Whisk into a smooth sauce.
Break the broccoli into small florets. Thinly slice the stalk, discarding the dry end. Deseed and slice the pepper. Slice the carrot into thin matchsticks.
Bring a pan of water to the boil. Add 2 noodle nests and simmer for 3-4 mins till soft. Drain. Stir through half of the peanut sauce.
Heat a wok for 1 min. Pour in 1 tbsp olive oil. Add the broccoli and stir fry for 2 mins. Add the carrot and pepper with 1 tbsp water and continue cooking for 2-3 mins till starting to soften.
Add the remaining peanut sauce to the veg and toss to coat. Add the noodle mix to the wok, toss everything together then divide between 2 bowls.
Thinly slice the spring onions and scatter over the top of the noodles. Squeeze over a little lime juice to serve.