Chili peanut noodles

Boil a kettle of water and pour it over a quarter pound of flat rice noodles; cover and let them cook 8 to 10 minutes.

Finely chop 10 g cilantro, two sticks of green onion and 10 g basil.

Combine peanut butter, hoisin sauce and soy sauce.

Add two generous tablespoons of chili oil and a splash of the hot noodle water and whisk the sauce smooth.

Toast a quarter cup of peanuts in a frying pan over medium heat 2 to 3 minutes.

Add a teaspoon of white sesame seeds, turn off the heat and swirl.

Transfer the peanuts and sesame seeds to the sauce and add the herbs.

Drain the noodles, add them to the sauce, toss gently to coat and plate.