Fill your kettle and boil it, then fill a medium pan with the hot water from the kettle. Place on a high heat, bring back to the boil, then add the noodles and simmer for 8-10 mins till the noodles are tender but still with a little bite. Drain and rinse under cold water.

While the noodles cook, peel and grate the garlic into a medium bowl. Add the peanut butter and stir in half the tamari, half the hot pepper oil (the oil is spicy, so use less if you prefer a milder dish. You can add more at the end) and 2 tbsp cold water. Mix well till smooth.

Chop the broccoli into small, bite-size florets and thinly slice the stalk. Trim the roots and dry tips off the spring onions then thinly slice them, keeping the green and white parts separate.

Place a large frying pan or wok on a high heat for 2 mins then pour in 1 tbsp oil. Add the broccoli and stir fry for 5 mins till starting to soften and lightly char. Add the white parts of the sliced spring onions and stir fry for 1 min.

Drain the noodles if you haven't done so already. Add to the frying pan then pour in the peanut butter sauce. Stir everything together for 2 mins to heat the noodles and sauce.

Divide the noodles between a couple of plates. Scatter over the reserved spring onion greens and drizzle over some hot pepper oil to taste.