Toast the peanuts in a dry pan for a couple of minutes until golden. Roughly chop and set aside.

Using a rolling pin or flat blade of a knife, smack the cucumber until it splits, then slice into rough chunks. Let them sit whilst you finish the prep.

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

Add all of the dressing ingredients to a small bowl and mix well to combine.

Add the noodles, cucumber, mango, chilli, beans, edamame (if using) half of the peanuts and most of the herbs (leaving some for garnish) to a large bowl and pour over the dressing. Toss well to combine.

Plate up the noodles, top with extra peanuts, herbs, a drizzle of chilli oil and crispy onions. Serve with chilli prawns for that something extra, if you fancy.