Cook the noodles in a pan as per packet instructions.
Meanwhile, add all the ingredients to a blender along with a splash of water and blitz until smooth - you’re looking for a consistency similar to double cream.
Pour the mixture into a pan set over a medium heat and gently simmer for 2-3 minutes until warmed through. Optional: swirl a teaspoon of chilli oil through it, like a raspberry ripple effect!
Drain the noodles and add to the pan. Toss well to coat into the sauce. Taste and adjust seasoning, adding a squeeze of lemon for a bit of freshness, if you like.
Divide between two bowls, top with spring onions, sesame seeds, chilli oil, and crispy onions.
