Boil your kettle, then pour this water over your noodles in a heatproof bowl. Let them soak for 3 minutes, then drain them in a colander and toss them with a little sesame oil to prevent them sticking together.

Grate the tofu on a box grater. Heat a wok over a high heat with 1 tbsp vegetable oil, then tip your tofu into the pan with a pinch of salt. Stir fry it for about 5 minutes, until it has turned golden and crispy.

Add dark soy sauce and ½ tsp honey, cook for another minute until it looks dark and stickier. Remove it from the pan.

Add sugar snaps to the same pan, and fry them for about 3 minutes, until they are soft and slightly charred. Remove these from the pan and allow to cool.

Bash the baby cucumbers with the back of a knife, then roughly chop them. Pop them in a sieve in the sink and toss them with ½ tsp salt. Let them sit whilst you finish your prep.

Using a small serrated knife, cut the skin from grapefruit. Holding it in your hand, cut along the inside edge of each segment to release them.

Pick the mint leaves off their stalks and roughly chop your peanuts (I like doing this in a pestle and mortar, but doing it with a knife is also fine).

Make the dressing - finely chop your chilli, and mix it with your sesame oil, soy sauce, lime juice and honey. Whisk it until it's combined, and add more salt if necessary.

Mix all ingredients together in a bowl, then serve.