Put a big pan of water on the heat, and add a big pinch of salt. Once it's boiling, add the noodles to the water and cook according to the instructions on the pack. Mine only needed 5 minutes, but if you're using thicker noodles this may take longer.

Once the noodles are cooked, pour away the hot water, and immediately rinse them in cold water from the tap. This will stop the cooking process, so they don't go mushy. Drain the noodles thoroughly, then pop them into the salad bowl, with 1 tbsp of the sesame oil to stop them sticking.

Meanwhile, prepare the vegetables. Cut the peppers in half, remove the core and the seeds, and slice finely. Slice the cucumber lengthways into long thin ribbons, then slice the ribbons into smaller matchsticks. Peel the carrots, and slice them thinly into matchsticks OR use a spiralizer (I use this super cheap one) to cut them into ribbons.

Add all your veg to the salad bowl with 3 tbsp of the sesame seeds and mix it all in together.

Prepare your salad dressing in a small bowl: 3 tbsp of sesame oil, the soy sauce, lime juice,  and ginger. Use a fork to whisk it all up until it's thoroughly mixed in and the ground ginger (if you're using it) has dissolved. Pour the dressing over the salad and toss until everything is coated.

Serve chilled, with the final tablespoon of sesame seeds sprinkled over the top.