Fragrant Veggie Noodle Stir-Fry with Mushrooms, Tenderstem® and Cashews

Ingredients

Instructions

1. a) Boil a half-full kettle.
   b) Halve the bell pepper and discard the core and seeds. Slice into thin strips. Cut the Tenderstem® into thirds.
   c) Cut the lime into wedges.
2. a) Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.
   b) When boiling, add the noodles and broccoli to the water and cook until tender, 4 mins. 
   c) Once cooked, drain in a sieve and run under cold water to stop them sticking together. 
3. a) While the noodles cook, heat a drizzle of oil in a large frying pan on high heat.
   b) Once hot, add the sliced mushrooms and pepper. Season with salt and pepper. Stir-fry until starting to soften, 6-8 mins.
    
4. a) Stir in the ginger, garlic & lemongrass puree and cook for 1 min more.
   b) Add the soy sauce, bulgogi, and water for the sauce (see pantry for amount) to the pan. 
5. a) Stir to combine and simmer until slightly thickened, 2-3 mins.
   b) Add the cooked noodles and a good squeeze of lime juice from a lime wedge to the pan. Toss to coat in the sauce, 1 min.
    
6. a) When ready, share your veggie stir-fry between your serving bowls.
   b) Scatter over the cashews and serve with any remaining lime wedges for squeezing over. 
   Enjoy!