Place a pot of water over high heat and bring it to the boil. Add eggs and boil for 6 minutes (for soft boiled). Once time has elapsed, remove and immediately drop into a bowl of ice water to chill rapidly. Peel and set aside.

Add noodles to into the boiling water and cook according to package instructions. Drain and rinse under cold water until noodles are completely cool. Set aside.

Cut cucumber diagonally into slices and then again to create small batons. Slice spring onion and roughly chop coriander.

To make the sauce, whisk together peanut butter, garlic, soy sauce, chilli crisp and sesame oil. Add water, half a tablespoon at a time and whisk into the sauce. You want to achieve a sauce that is the consistency of custard or cake batter.

Place noodles and sauce in a large bowl and toss together so that everything is evenly coated. Divide among two bowls. Slice each egg in half and place on top of the noodles, along with cucumber, spring onion and coriander. Sprinkle with roasted sesame seeds and a drizzle of extra sesame oil to serve.