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Cook the noodles according to the packet instructions.
Just before the end of the cooking time, take out a small mug of the cooking water, then drain the noodles and rinse them under the cold tap until cold.
Gently and with clean hands, mix in a tablespoon of oil, then leave to drain.
To make the sauce, put two tablespoons of oil in a large saucepan or deep saute pan on a medium heat.
When hot, add the garlic and ginger, cook for a couple of minutes until sticky and golden, then add the tinned tomatoes.
Fill the empty tin a quarter-full of water (to get the last bits), then tip this into the pan, too, along with a teaspoon of salt and the sambal oelek.
Cook for eight to 10 minutes, until the bubbles are thick and the sauce reduced.
Mash away any lumps of tomato with a potato masher, then take off the heat and stir through the tahini, soy sauce, sesame oil and agave.
For the topping, put the peanuts, lime zest, a quarter-teaspoon of salt and half a tablespoon of oil in a small pan on a medium to low heat, and stir frequently until the peanuts take on a deep, brown colour.
Stir in the tablespoon of lime juice, leave that to dry off, then take off the heat and leave to cool for five minutes.
Stir the coriander through the topping mix.
Add the noodles to the cooled sauce, toss to coat, then tip on to a platter and sprinkle over the topping.