Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel, and thinly slice shallot. Thinly slice garlic. Trim mushrooms, then thinly slice. Roughly chop peanuts. Peel ginger, then grate or very finely mince until you have 1 TBSP. Thinly slice red chili, removing white ribs and seeds if you prefer less heat.

Heat a drizzle of oil in a large pan over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Toss in broccoli. Season with salt and pepper. Pour in ½ cup water and cook until broccoli stems are tender, 4-5 minutes. Season with salt and pepper. Remove from pan and set aside

Meanwhile, combine soy sauce, 1 TBSP oil, and 1 TBSP sugar in a small bowl. Heat another drizzle of oil in same pan over medium-high heat. Add mushrooms and cook, tossing, until tender and a few shades darker, 4-5 minutes. Season with salt and pepper, then set aside with broccoli.

Once water boils, add noodles to pot. Remove from heat. Let noodles sit in pot until al dente, 5-7 minutes. (TIP: Stir noodles occasionally to prevent clumping.) Drain and rinse under running water.

Heat another drizzle of oil in same pan over medium-high heat. Add shallot and red chili (to taste). Cook, tossing, until softened, 2-3 minutes. Add ginger to pan and cook until fragrant, about 30 seconds. Season with salt and pepper. Add noodles and soy sauce mixture and toss to coat.

Add broccoli and mushrooms to pan. Toss until thoroughly combined and heated through, 1-2 minutes. Divide everything between bowls and garnish with peanuts.