Mix all the dressing ingredients in a small bowl, then stir in a tablespoon of rapeseed oil and set aside.

Finely slice the spring onions, both the white and green parts, and put them all in a bowl of cold water. Mix with your hands so any grit falls to the bottom of the bowl, then leave to soak for a couple of minutes. Scoop out the onions using a small sieve, leaving any grit behind.

Cook the noodles for one minute less than the packet instructions, and move them around with a fork or tongs while they’re boiling, to stop them sticking together.

Scoop out a small mug of the hot water, then drain the noodles and rinse under cold water until cooled.

Drizzle over a couple of tablespoons of rapeseed oil and stir to coat.

Put three tablespoons of rapeseed oil in a large frying pan on a high heat and, once hot, fry the drained spring onions for three minutes, until they’re neon green. Stir in the cabbage and cook, stirring, for seven to eight minutes, until slightly charred and soft.

Add the noodles, then pour in the dressing, mix well and heat through for a minute or two – add a tablespoon or so of the reserved noodle water to loosen, if need be.

Take off the heat, then serve in the pan or distribute between two bowls; either way, top with the chopped peanuts.