Place the noodles into a large bowl and pour over freshly boiled water, then set aside to soak for 5 minutes and drain.

Run the noodles under a cold tap to prevent them from sticking together.

Place a pan over medium heat and add a drizzle of sesame oil.

Add the mushrooms with a sprinkle of salt and pepper and cook, stirring occasionally, for 5-6 minutes until golden and reduced.

Add the peppers, broccoli and garlic and cook for a further 5 minutes until the vegetables are tender.

While the vegetables are cooking, make the dressing by placing the almond butter, sesame oil, milk, maple syrup and tamari into a bowl and whisk to combine.

Once the vegetables are ready, turn down the heat, add the noodles and pour over the sauce, then toss until everything is evenly coated.

Serve topped with a sprinkling of dried red chilli flakes.

If the frying pan cannot comfortably hold everything, toss it together in a bowl instead: fill a large bowl with hot water, then pour the water away to preheat the bowl.

Add the cooked vegetables, noodles and sauce to the preheated bowl and toss to combine.