If using raw peanuts, add them to a tray and roast them at 180°C for 15 minutes or until golden. Set aside.

Heat some oil in a large frying pan and stir-fry the chilli bean paste until the oil is bright red and the paste smells aromatic. Transfer it to a mixing bowl.

Squeeze the tofu between sheets of kitchen paper to remove as much water as possible. Then use your fingers to crumble it into a small mince. Heat some more oil in the same frying pan you used before, then fry the minced tofu on medium-high heat until golden and set aside. Finely chop the mushrooms and fry them in oil until golden and set aside as well. Slice the spring onions and set aside for later. Bring a pan of seasoned water to a boil for the noodles.

In the meantime, you can finish the paste. To the mixing bowl with the chilli bean paste, add the sesame paste or tahini, soy sauce, chilli oil, chilli sediment and sugar. Grate in the garlic and ginger and mix it into a paste, then add the water or veg stock and stir to combine. Heat up the frying pan once more and pour in the sauce. Let it come to a boil, then turn off the heat and stir in most of the spring onions followed by the tofu, mushrooms and peanuts.

Cook the noodles according to the packaging instructions, then add to the pan and stir to mix well. Divide everything over two bowls or deep plates and garnish with the remaining spring onions.