Put the edamame beans in a heatproof bowl with 2 tbsp water. Cover and microwave on high for 6 mins. Drain and set aside.

Heat the oil in a large pan or wok over a medium heat. Add the sliced garlic and cook until just golden (be careful not to burn it). Add the green beans and kale, stirring frequently until the kale has wilted and the green beans are tender.

Stir in the cooked edamame beans and cubed tofu. Turn off the heat or reduce to very low while you prepare the noodles and sauce.

Cook the noodles following pack instructions (usually 2-3 mins). Drain well. In a small bowl, whisk together the peanut butter, tahini and soy sauce. Add a splash of water to achieve a thick, pourable consistency. Add the cooked noodles and sauce to the pan over a medium heat with the vegetables and tofu. Mix to ensure everything is evenly coated.

Sprinkle with spring onions and sliced chilli, if using, and sesame seeds. Serve immediately.