Stir the chilli oil and allow to cool for a minute. Stir in the soy sauce and balsamic vinegar and set aside to infuse. To make the noodles, bring a large saucepan of salted water to the boil ...

Toss the vegetables with the cooled noodles. Whisk together the remaining ginger and garlic with the soy sauce, honey, and mustard. Slowly whisk in the reserved poaching oil. Pour the dressing ...