Firstly cook the noodles according to packet instructions, then plunge into cold water to stop the cooking process, drain and set aside.

Place the peanut butter in a small bowl along with 2 tbsp of hot water.

Mix together to loosen, then add the tamari, rice wine vinegar and maple syrup.

Mix again and put aside.

Peel the ginger and finely grate.

Finely chop the garlic and chilli.

Heat the sesame oil in a wok or frying pan and add the ginger, garlic and chilli.

Cook on a high heat for 2 minutes and then add the noodles.

Continue to cook for another 2 minutes and then add the peanut butter mixture.

Add a dash more water if the sauce is too thick.

Cook for a final 2 minutes and then fold in the spinach.

Serve topped with chopped spring onions, peanuts and sesame seeds.