First cook your ramen noodles. Prepare to packet instructions, then drain and reserve. Don't worry about the noodles going cold. They'll be heated up again later.

Peel and chop the swede into 2 cm cubes. Place into a saucepan and cover with salted water. Bring the pan to the boil, then turn down to a simmer and cook for 5 minutes. Drain and reserve.

Heat the 5 tablespoons of oil in a deep frying pan or wide saucepan over a high heat. When the oil begins to smoke, toss in the swede. Fry the swede cubes for 1 minute, until the underside begins to brown, then flip and fry on the opposite side for a further minute. At this point the swede should be evenly browned all over, if not just keep frying for a minute more, but be careful as the swede will quickly burn.

Drain oil from the pan and remove the swede. Then pour in all the glaze ingredients, except 1/2 the lime juice, and reduce over a medium heat. Stir the mixture whilst reducing to incorporate the peanut butter. When the glaze begins to thicken and bubble, add the swede back into the pan and coat in the glaze. Cook for a further minute then take off the heat.

Next heat the remaining 4 tablespoons of sunflower oil in a deep saucepan or wok over a high heat. Toss in your sliced greens and fry for 2 minutes until wilted. Then tip in the garlic, ginger, spring onions and half the chilli into the pan. Fry for a minute before pouring in the soy sauce. Stir the mixture until the soy sauce has reduced and covered the vegetables evenly. Take the pan off the heat and stir in the ramen noodles.

Return the swede glaze pan back to the heat. Once the sauce begins to bubble remove. Plate your noodles and spoon the swede over the top followed by a few drops of the reserved lime juice. Sprinkle each dish with some sesame seeds and sliced chilli.