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.

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. 

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.

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. 

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.

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!