Fill a medium pan with water and pop it on the hob. Bring to the boil.

Halve the chilli, scraping out the seeds and membrane for less heat, and finely chop it. Slide the chopped chilli into a bowl. Peel and grate in the garlic cloves and the ginger. Squeeze in the juice from half of the lemon. Add the peanut butter, 2 tbsp tamari and 2 tbsp cold water and stir well, till combined into a smooth sauce. Pop the bowl to one side.

Trim any dry ends off the tenderstem broccoli and cut any larger, thicker stalks in half so that everything is about the same size. Scrub the carrot and thinly slice it. Separate the white and green parts of the spring onions. Slice the white parts into 1-2cm pieces. Thinly slice the green ends. Pick and roughly chop the mint leaves.

Warm a large dry frying pan on a medium hob. When the pan is hot, scatter in the peanuts. Fry the peanuts for 2-3 mins, turning frequently, till they are brown and toasted. Tip the peanuts into a bowl and set to one side.

When the water is bubbling, add the noodles and cook for 6-8 mins till tender. Drain the cooked noodles through a sieve and rinse with cold water. Set aside.

Pour 1 tbsp oil into the frying pan used to toast the peanuts, and warm to a medium-high heat. Add the broccoli, carrot and white ends of spring onion. Stir fry the veg for 3-4 mins, till just tender. Add the drained noodles, peanut sauce, toasted peanuts, green spring onions and mint. Toss everything together and warm through for a further 1-2 mins. Divide the noodles and veg between plates and serve with wedges of the remaining lemon half.