Prepare the Noodles: Bring a large pot of salted water to a rolling boil. Add the spaghetti or udon noodles and cook according to package instructions until al dente – they should feel tender with a slight bite when you test one. Once cooked, drain them immediately in a colander and rinse thoroughly under cold running water until they feel completely cool to the touch. This stops the cooking process and prevents them from sticking. Shake off as much excess water as possible, then set aside.

Cook the Chicken (or Tofu): Heat 1 tablespoon of neutral oil in a large frying pan or wok over medium-high heat until it shimmers. Add the thinly sliced chicken breast (or tofu cubes) and cook for 5-7 minutes, stirring occasionally, until it turns opaque and is lightly golden on the edges, indicating it's cooked through. You should hear a gentle sizzling sound as it cooks. Remove from the pan and set aside to cool slightly.

Whisk the Peanut Dressing: In a medium bowl, combine the peanut butter, soy sauce, rice vinegar, sesame oil, honey (or maple syrup), grated ginger, minced garlic, and lime juice. Whisk vigorously until all the ingredients are well combined and the mixture smells fragrant with ginger and lime. Gradually add the warm water, starting with 60ml, whisking continuously until the dressing reaches a smooth, pourable consistency. If it's too thick, add the remaining water a tablespoon at a time. Stir in the optional red chilli flakes if you like a little heat.

Combine the Salad Components: In a very large mixing bowl, add the cooled noodles, cooked chicken (or tofu), julienned carrot, julienned cucumber, sliced red bell pepper, chopped roasted peanuts, and most of the sliced spring onions and fresh coriander (reserve some for garnish).

Dress the Salad: Pour the prepared peanut dressing over the noodle and vegetable mixture. Using tongs or a pasta fork, gently toss everything together until the noodles and all the vegetables are evenly coated in the rich, creamy dressing. The noodles should transform from pale to a beautiful light brown, glistening with the sauce.

Chill and Serve: Cover the bowl with cling film and refrigerate for at least 30 minutes to allow the flavours to meld and the salad to chill thoroughly. Before serving, give it another good toss. Garnish with the reserved spring onions, fresh coriander, extra chopped peanuts, and a sprinkle of toasted sesame seeds. The vibrant greens and reds of the garnish will contrast beautifully with the creamy noodles.