Step 1

Get a large bowl of cold water ready.

Step 2

Prepare 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 5-Also be sure to stir them gently a few times once cooking to prevent clumping.

Step 3

Once the noodles are cooked, refresh them under a cold tap and 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.

Step 4

Divide broccoli into similar size florets.

Step 5

Heat up 1-2 tbsp of peanut oil (or other stir-frying oil) and stir-fry the broccoli florets until tender yet still crunchy - about 3-5 minutes depending on the size.

Step 6

Gently roast the sesame seeds on a dry frying pan. Be sure to move them around the pan a lot as they burn easily. Take them off the heat as soon as they turn golden brown and become fragrant (it should take around 3-5 minutes).

Step 7

Using a pestle and mortar, grind the roasted sesame seeds until about half of them are crushed / ground to powder.

Step 8

In a separate bowl, mix all the dressing ingredients together, taste and adjust the amount of ginger to your liking. Add most of the crushed sesame seeds (leave about 2 tsp for decoration) and mix well.

Step 9

Place the cold noodles in a large bowl. Mix the dressing through it. Add broccoli, spring onion and chilli slices. Toss everything together. Serve straight away.