Green Chilli & Sausage Noodles

Tip the rice noodles into a bowl and cover with warm water, set aside for 15 mins. Heat a tbsp of oil in a frying pan over a medium-high heat and squeeze the sausages from their casing into the pan, using a spatula to break up the meat. Fry for 10 mins, until crispy and browned.

Finely shred the hispi cabbage and finely slice three of the spring onions. Whisk the miso with the tahini and the juice of a lime, then add splashes of water until it comes together to make a loose sauce. It should be the consistency of single cream. Don’t worry if it seizes and looks clumpy at the start – keep whisking in the water and it’ll come together.

Tip the crispy sausage meat from the pan into a bowl, then add the shredded cabbage and spring onions to the pan along with a big pinch of salt, fry until softened, then stir through half of the crispy sausage meat.

Drain the noodles and rinse with a little cold water, then add to the pan with greens and toss well, add the sauce and toss well.

Twirl the veg and noodles into 4 bowls, top with the crispy sausage meat, then pour the green chilli oil over the top of each. Scatter with extra sesame seeds, coriander and a finely sliced spring onion. Serve with the final lime, cut into wedges, on the side.