Halve the cherry tomatoes and finely slice the spring onions.

Add 2 tbsp of olive oil to a large frying pan over a medium heat.

Peel the garlic and ginger and finely grate into the pan, cook for a minute, then add the miso and turmeric and whisk together, cook for a minute further. Add the juice of half of the lemon.

Turn up the heat to high and add the noodles, cherry tomatoes, and most of the sliced spring onion to the pan along with 75ml water, toss well for 2-3 mins, until the noodles unravel and are coated with the yellow sauce, add a splash more water if it needs it. Season with salt and pepper.

Twirl into bowls. drizzle with chilli oil. Scatter with toasted sesame seeds, basil leaves and the remaining sliced spring onion. Serve the remaining lemon half, sliced into wedges, on the side.