Fill and boil your kettle. Tip the pea & fava bean protein chunks into a large bowl and cover with 1 ltr cold water. Add 1 tbsp tamari (keep the rest for later) and stir. Leave to soak for 10 mins.

Meanwhile, halve the chilli and flick out the seeds and pith for a milder heat (or leave them in for extra spiciness). Finely slice the chilli. Peel and grate the ginger. Add both to a heatproof jug with the remaining tamari, 1 tbsp palm sugar, the peanut butter and 200ml hot water from the kettle. Stir with a fork to make a smooth sauce. Set aside.

Break the broccoli into small florets, then thinly slice the stalk, discarding the dry end. Halve the pepper, scoop out the seeds and white pith, and finely slice it. Trim and slice the carrots into thin matchsticks (no need to peel, unless you prefer to).

Fill a large pan with hot water from the kettle, topping it up if necessary, and bring it back to the boil. Add the udon noodles and simmer for 8-10 mins till soft. Drain. Set aside.

While the noodles cook, drain the pea & fava bean protein chunks and lightly squeeze them to remove a little of the liquid. Warm a large wok or deep frying pan on a medium heat. Add 1 tbsp oil to the pan, then add the chunks. Fry them for 4-5 mins, stirring regularly till lightly golden and slightly crisp. Tip them onto a plate and set to one side.

Add 1 tbsp oil to the wok. Add the broccoli. Stir fry for 3 mins. Add the carrots and pepper with 2 tbsp water. Stir fry for 3 mins till softening. Stir in the protein chunks.

Pour the peanut sauce into to the wok and toss to coat. Add the noodles, toss everything together and warm through for 2-3 mins.

Divide the peanut butter noodles between four warm plates or bowls. Serve with wedges of the limes on the side for squeezing.