Fill and boil the kettle. Add the hot water to a medium-sized pan on a high heat. Add the noodles and simmer for 10 mins till tender but still with a little bite. Drain the noodles and rinse well with cold water. Add the noodles to a large salad bowl.

Meanwhile, trim and peel the carrot then slice into matchsticks. Halve the cucumber and use a vegetable peeler to peel half into long ribbons. Finely slice the core. Slice the red pepper in half. Scoop out the seeds and pith. Finely slice the pepper. Scoop all the veg on top of the noodles.

Halve the chilli, flicking out the seeds for less heat. Finely slice the chilli. Drain the tofu. Pat dry. Slice it into cubes about 1½cm big.

Warm 1 tbsp oil in a deep frying pan or wok. Add the tofu. Fry for 5 mins. Turn the tofu every so often so each side browns. Transfer the tofu to a plate lined with kitchen paper. Add the chilli to the pan and fry, stirring, for 2-3 mins to just soften it. Add to the noodles and veg.

Peel and grate the ginger and add to a small bowl. Scoop in the tahini. Zest the lime and add to the bowl. Squeeze in the juice from the lime. Add 2-3 tbsp water and drizzle in 1 tbsp oil. Season with salt and pepper. Whisk to make a smooth dressing.

Finely slice the coriander stalks. Roughly chop the coriander leaves.

Add the coriander stalks to the bowl with the noodles and veg. Pour in the tahini dressing. Use salad spoons or tongs to toss the salad. Divide the noodles and veg between 2 plates. Top with the tofu. Garnish with the coriander leaves and serve.