To make the dressing, mash the peanut butter and soy sauce together to loosen, then whisk in the sriracha, sesame oil, lime zest and juice and 2 tbsp water. Set aside. The dressing can be made up to a day ahead, covered and kept at room temperature.

Tip the noodles into a heatproof bowl and pour over a kettleful of hot water. Leave to stand for 4-5 mins, or until just cooked but still retaining some bite. Drain well and tip into a large serving bowl. Toss in the sesame oil until well coated, adding a little more if needed, then leave to cool, tossing again once or twice so the noodles don’t stick together. The noodles can be prepared the day before and chilled until needed.

To assemble, add the cucumber, carrots, turkey, half the spring onions, the coriander, peanuts and chilli to the bowl with the noodles and toss everything together. Pour over the dressing and toss again until everything is evenly coated. Serve scattered with the remaining spring onions, chilli, coriander and peanuts.