Step 1

Prepare a large bowl of cold water.

Step 2

Cook the noodles according to the instructions. Don't take the cooking time indicated on the packet as gospel though - mine required only 3 minutes of cooking, whilst the packet stated 4-5 minutes. Also be sure to stir them gently a few times during cooking to prevent clumping.

Step 3

Drain the noodles - save a tablespoon of cooking water - and refresh them under a cold tap. Then quickly plunge them into a bowl with cold water. Agitate them a bit with your hands to stop them from sticking to each other. Once drained, stir a teaspoon of sesame oil through them.

Step 4

Cut the zucchini into 3 equal segments and then place each piece on a chopping board, cut side down, and cut each piece into 6 long wedges.

Step 5

Heat up a griddle pan. Once hot, brush it with a little bit of neutral tasting oil and place the zucchini pieces on it, cut side down.

Step 6

Grill for 4-5 minutes and then turn to the other side. Grill until charred on both sides. Chop into bite size pieces.

Step 7

Mix all the dressing ingredients together, adjusting the level of spiciness to taste. Add 1 tbsp of noodle cooking water.

Step 8

Place the zucchini, edamame, radishes, spring onions and cold noodles in a bowl and stir the dressing through.

Step 9

Divide the noodles between two bowls. Top with a clump of pickled ginger strands and black sesame seeds.