Soy Ginger Veg Noodles

Meanwhile, trim the green beans, then cut into thirds.

Trim the carrot, then halve the carrot lengthways. Slice into 0,5cm thick rounds (no need to peel).

Take the Portobello pan off the heat and add the ginger puree and butter (see pantry for amount) to the pan. Baste the mushrooms by gently spooning over the ginger butter.

Transfer the Portobellos, stem-side up, to a medium baking tray. Once the oven is hot, bake on the top shelf until tender, 8-10 mins.

Meanwhile, boil a 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 sliced mushrooms, carrots and beans to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

Add a splash of water, then cover with a lid (or foil) and cook until the beans are tender, 2-3 mins more.

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

Stir the soy sauce, ketjap manis, honey, tomato ketchup and water for the sauce (see pantry for both amounts) to the pan. Bring to a boil, then simmer for 2-3 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Add the cooked noodles to the pan and simmer until piping hot, tossing to coat in the sauce, 1-2 mins. TIP: Add a splash of water if your sauce has thickened too much. 

When ready, thinly slice the Portobello.