Squeeze the sausagemeat out of the casings and discard the skins. Finely grate the ginger and mince the chilli. Pick the coriander and mint leaves, discarding the mint stems and thinly slicing the coriander stems.

Heat a drizzle of olive oil in a large saucepan over medium-high heat. Add the sausagemeat and cook for 8-10 mins, breaking it up with a spoon, until golden and crispy. Transfer to a plate.

Add the ginger, chilli and turmeric to the same pan and stir-fry for a few seconds until fragrant. Pour in the coconut milk and stock, scraping up any caramelised bits from the bottom of the pan. Season with salt and black pepper, then bring to the boil.

Drop in the noodles and cook following pack instructions. Taste and adjust the seasoning with lime juice, salt and black pepper if needed. Add a splash of water if you want it saucier.

Divide the noodles between bowls. Top with the crispy sausage then ladle over the sauce. Top with toasted sesame seeds, fresh herbs and a wedge of lime.