1. Finely slice the onion and pepper, and chop the ginger into matchsticks. Slice the mangetout and peel the carrot into long ribbons.

2. Heat the vegetable oil in a large saucepan over a medium heat and add the onion, along with a pinch of salt and pepper. Cook for 5 minutes until the onion is beginning to soften, then add the ginger and crush in the garlic. Cook for another minute.

3. Add the curry powder and cook for 1 minute more before adding the pepper. Cook for another minute, then pour in the stock. Bring to a simmer and cook for 10 minutes.

4. In a small bowl, whisk the peanut butter with the juice of one lime and a little of the curry-flavoured stock to loosen, then add to the pan, along with the carrot ribbons, mangetout and udon noodles. Cut the remaining half lime into wedges.

5. Once everything is piping hot, divide between two shallow bowls. Sprinkle over the crispy onions, spoon over the chilli oil, and serve with the lime wedges for squeezing.

These peanutty curried udon noodles are the perfect antidote to all that festive feasting