Ginger Sesame Veggie Noodles

Meanwhile, cut the Tenderstem® broccoli into thirds, halving any thick stems lengthways.

Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core. 

Reduce the heat to low, then add the ginger puree and butter (see pantry for amount) to the pan. When melted, baste the mushrooms by gently spooning over the ginger butter.

Transfer them, stem-side up, to a medium baking tray. Bake on the top shelf of your oven until tender, 8-10 mins.

Meanwhile, boil a half-full kettle for the noodles. 

Pour the boiled water into a medium saucepan with 0.5 tsp salt and bring to a boil. Add the noodles and cook until tender, 4 mins.

Once cooked, drain in a sieve and run under cold water to stop them sticking together.

While everything cooks, return the (now empty) frying pan to medium-high heat with a drizzle of oil (no need to clean).

Once hot, add the Tenderstem® and stir-fry for 2-3 mins. Season with salt and pepper. Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 2-3 mins more. 

Remove the lid, then add the carrot and ginger, garlic & lemongrass puree to the pan and cook for 30 secs. 

Add the soy sauce, ketjap manis, honey, tomato ketchup and water (see pantry for both amounts) to the pan. Bring to a boil, then simmer for 2-3 mins.

Add the cooked noodles to the pan and simmer until piping hot, tossing to coat in the sauce, 1-2 mins. 

When ready, thinly slice the mushrooms.