Fill a pan with water and bring it to the boil. Trim any dry ends off the broccoli. Finely slice the stalk and roughly chop the florets into bite-sized pieces. Trim the courgette, and use a vegetable peeler to shave the courgette into ribbons, finely chopping the seeded core when you’ve peeled down to it.

Halve the chilli, flicking out the seeds and pith for less heat. Finely chop the chilli. Peel and grate or finely chop the ginger.

Pour 2 tbsp tahini into a bowl. Grate in the lime zest and squeeze in the juice. Peel and grate in the garlic. Pour in the honey. Season with a pinch of salt and pepper. Pour in 2 tbsp cold water and whisk till smooth. Pick the mint leaves off their woody stalks and set to one side.

The water in the pan should be boiling. Add the noodles to the pan. Simmer for 6-8 mins, till tender. When cooked, drain the noodles, rinse with cold water and shake dry.

Warm a large pan or wok to a medium-high heat. Pour in 1 tsp olive oil. Slide the chopped broccoli, courgette, chilli and ginger into the pan. Stir fry for 3-4 mins, till just tender and lightly coloured. Remove the pan from the heat.

Add the cooked noodles to the pan. Pour in the tahini dressing and add the picked mint leaves. Toss well to mix. Divide the noodles and veg between 2 plates and serve.