Cook the noodles according to packet instructions. Drain and rinse well under cold running water until completely cool - this stops them cooking further and keeps them springy. Toss with the sesame oil and set aside.

Smack the cucumber with the flat side of a knife until it splits and cracks, then roughly chop into irregular chunks. In a large bowl, toss the cucumber with the chilli oil, rice vinegar and a pinch of salt and leave to sit for a few minutes while you make the dressing.

Mix all the dressing ingredients together in a small bowl until smooth. Loosen with one to three tablespoons of cold water, stirring continuously, until you have a thick, silky dressing. Taste and adjust.

Add the black beans, edamame spring onions, coriander and noodles to the bowl with the cucumber. Pour over the dressing and toss well until everything is evenly coated.

Serve onto plates and finish with sesame seeds and an extra drizzle of chilli oil, if you like it hot!