Set the oven to grill fan 200 C and prep a large baking tray. Add the pak choy, spring onions, sunflower oil and season with salt and pepper. Place under the grill for 6-7 mins or until charred and cooked through. Squeeze over with lime juice.

Place noodles into a bowl and pour over with newly boiled water. Drain after 4 mins or until they are cooked through. Place into a bowl and toss through the 2 spoons sesame oil and squeeze of lime juice.

Set a small saucepan to a high heat and add the 250ml sunflower oil. When hot, add in the sliced onions. Fry for about 7-8 mins until golden and use a slotted spoon to fish them out on to some paper towel to crisp up and allow the oil to drain.

Set a large frying pan to a medium heat and add the sesame oil, garlic and ginger. Simmer gently for 2 mins to crisp up a little before pouring in the rest of the ingredients for the miso sauce. Be generous with the black pepper! Add in the butter beans and bring to a gentle simmer for 20 seconds to infuse.

Divide the noodles between two bowls and top with the miso beans. Add in the charred greens, crispy onions, coriander and sesame seeds.