Fill your kettle and boil it, then pour the hot water into a large pan. Add a pinch of salt, cover the pan with a lid (or use a baking tray if you don't have a lid) and bring the water back to the boil.

While the water in the pan comes back to the boil, spoon the peanut butter into a small bowl. Add the Thai sweet chilli sauce and 1 tbsp of the brown rice vinegar. Add a pinch of salt and stir to make a smooth sauce.

When the water is boiling, add the udon noodles to the pan. Half-cover the pan with the lid or baking tray and simmer for 8 mins till the noodles are cooked but still with a little bite.

While the noodles cook, trim and peel the carrots. Slice them into finger length batons. Halve the red pepper, scoop out the seeds and white pith, and finely slice it. Trim the roots and any ragged leaves off the spring onions, then slice them on the diagonal into chunks around 1cm-long.

Put a wok or deep frying pan onto a high heat for 2 mins. Add 1 tbsp oil and the chopped veg, keeping a pinch of the softer, green spring onion leaves to one side for later. Stir fry for 5 mins till the veg have started to soften but still have plenty of crunch.

Check the noodles and if they are ready, drain them.

Add the noodles to the wok with the veg and toss to mix, using two forks to pick everything up and drop it a few times. Add the peanut butter sauce to the wok and toss to mix for about 1 min to warm it all through.

Divide the noodles and veg between 2 warm bowls and serve garnished with the last of the spring onions.