Add the peanut butter, soy sauce, sugar, apple cider vinegar and 250ml water to a bowl and whisk until smooth.

Heat a splash of vegetable oil in a large frying pan or wok over high heat. Add the spring onions and cook, turning occasionally, until softened and nicely charred. Transfer to a chopping board and cut into 2cm chunks.

Cook the noodles in boiling water according to the package instructions. Rinse under cold water and drain.

Add 2 tablespoons of oil to the noodles and toss to coat. This will prevent them from sticking to each other.

Split the sausage casings and remove the sausage meat then mince the garlic and ginger.

Heat a splash of vegetable oil in a large frying pan or wok over high heat. Add the sausage meat and cook, breaking it up with a wooden spoon, until browned and crispy.

Add the garlic, ginger and chilli flakes and stir fry for 1 minute, then add the noodles, peanut sauce and spring onions and toss well to coat.

Turn the heat down to low and keep tossing until the sauce nicely coats the noodles, adding more water as necessary to loosen the sauce.

Thinly slice the red chilli. Plate up and garnish with the sliced chillies then you’re ready to dig in.