Trim and peel the carrots, then slice them into thin matchsticks. Halve the red pepper, scoop out the seeds and pith and slice the pepper as thinly as possible. Trim the base off the pak choi, separate the leaves and rinse them. Finely slice the stalks and shred the leaves, keeping them separate. Fill and boil the kettle.

Warm a large frying pan or wok on a medium heat for 1 min. Add the cashews and toast for 2-4 mins, shaking the pan regularly, till golden. Tip the toasted cashews onto a plate. Set the pan aside.

Pour the hot water from the kettle into a large pan and add a pinch of salt. Bring the water back to the boil, then carefully add 2 nests of noodles. Simmer for 4-6 mins till the noodles are tender, then drain.

While the noodles cook, pop the frying pan back on a medium-high heat and add 1 tbsp oil. Add the carrots, pepper and pak choi stalks to the pan and stir fry for 4-5 mins till the veg have softened a little but still have plenty of bite.

While the veg fry, grate the ginger into a bowl (no need to peel it). Zest in the lime and squeeze in the juice from 1 half. Cut the other half into 2 wedges. Stir 1 tbsp hoisin sauce into the bowl.

Drain the noodles if you haven't already and add them to the pan of veg along with the pak choi leaves. Toss, pour in the hoisin sauce and toss again to coat everything in the sauce. Taste and add some salt if you think it needs it.

Divide the veg and noodles between 2 warm bowls. Top with the toasted cashews and serve with the lime wedges for squeezing.