Pour in 450ml water, bring to the boil, then crumble in the coconut. Stir to dissolve, then spoon in the peanut butter mixture. Mix well, drop in the noodles and ½ the carrot ribbons, and cook for 5 mins. Season to taste, spoon into a bowl and top with the remaining spring onion, chilli and carrot ribbons. Drizzle over extra sesame oil or soy.