Cook the noodles: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to the package instructions until al dente — the noodles should be tender but still have a slight bite. Drain them in a colander and rinse under cold running water until they feel cool to the touch. The sound of the water hitting the hot noodles will shift from a sharp hiss to a gentle patter as they cool.

Prepare the dressing: In a medium bowl, whisk together the sesame oil, peanut butter, soy sauce, rice vinegar, honey, grated ginger, and minced garlic. The mixture will be thick at first — you’ll see it clump together. Slowly add the warm water, whisking continuously, until the sauce becomes smooth and glossy, with a consistency similar to double cream.

Toast the sesame seeds: Place a small frying pan over a medium heat. Add the sesame seeds and shake the pan gently. After about 2 minutes, you’ll hear them begin to pop softly and smell a warm, nutty aroma. Once they turn a pale golden colour, tip them into a small bowl to stop them from burning.

Combine noodles and vegetables: Tip the cooled noodles into a large mixing bowl. Add the julienned carrot, sliced red pepper, and most of the spring onions (reserve a few for garnish). Use your hands or a pair of tongs to toss everything together, separating any clumps of noodles so the vegetables are evenly distributed.

Add the dressing: Pour the sesame peanut dressing over the noodle mixture. Toss thoroughly, lifting the noodles from the bottom of the bowl to ensure every strand is coated. You’ll see the sauce cling to the pasta, turning it a warm, glossy brown. If the salad looks a little dry, add another tablespoon of warm water and toss again.

Rest and garnish: Cover the bowl with cling film and let it rest in the refrigerator for at least 25 minutes. This resting time allows the flavours to marry beautifully. Before serving, give it a final toss, then sprinkle with the toasted sesame seeds, the reserved spring onions, and the fresh coriander.