Add all of the dressing ingredients, except the fish sauce and brown sugar, to a food processor and blitz briefly until combined. The makrut leaves should be finely chopped, as they can be quite woody if left in larger pieces. Season to taste with fish sauce and brown sugar, then set aside.

Spread the egg noodles over a lined baking tray and drizzle with the sesame oil. Bake in a preheated 180°C oven for 10–15 minutes, or until lightly golden and crisp. Allow to cool, then break into bite-sized pieces with your hands.

Working in batches, add the broccoli and broccolini to a food processor and pulse until finely chopped. You’re aiming for a shredded texture rather than a purée, so keep a close eye on it. Transfer to a large salad bowl and add the warmed edamame.

Cook the sausage meat in a frying pan over medium heat until golden and crisp. Pour any flavoured cooking oil over the broccoli mixture, then add the cooked sausage and toss to combine.

Add the crispy noodles and gently toss through. Drizzle over the makrut coconut dressing and serve immediately.

This salad is best enjoyed as soon as it’s made, while the sausage is still warm and the noodles are delivering spectacular amounts of crunch.