Trim the courgette and use a vegetable peeler to peel it into ribbons. Peel down to the seeded core, turning the courgette as you go. Once you just have the core, finely slice it. Trim and peel the carrot, then peel it into ribbons to match the courgette. Finely slice the carrot’s core. Halve the red pepper, scoop out the seeds and white pith, then finely slice it.

Peel and finely slice the red onion. Trim the roots and any ragged greens off the spring onion, then finely slice it – both the white and green parts. Set a pinch of the green parts aside for garnishing. Bend the asparagus spears till they snap. Chop the tender tips into 2cm-long chunks (see our tip for using the woody asparagus ends).

Fill and boil your kettle. Place 2 bundles of Thai brown rice noodles in a large bowl, then pour over enough boiling water to cover the noodles. Set aside to soak for 10 mins. This will soften the noodles without making them too sticky.

Add the peanut butter to a small bowl. Juice in the lime. Peel and grate in the garlic. Add 4 tbsp warm water and a pinch of salt and stir – you should end up with a thick sauce. Set aside.

Set a deep frying pan or wok on a high heat. Add 1 tsp oil, the onion and the spring onions. Stir fry for 3 mins till starting to pick up some colour.

Add the veg ribbons, asparagus and red pepper. Stir fry for 3 mins till the veg are all just tender – they should still have a little crunch to them.

Add the peanut butter sauce to the wok and stir fry for 2 mins to coat everything in the sauce.

Drain the noodles and add them to the wok. Toss to mix, then divide between 2 warm bowls or plates. Top with the spring onion greens to serve.