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This dish of vegetables, cashews and noodles is a simple, light, and delicious meal. Use your favourite mushrooms here – button, cremini, shiitake or any combination you prefer.
Lemongrass is easy to use; just cut off the root end and the thin straggly bits at the other end. Peel off the outer layer and keep peeling until you get to a nice fresh-looking layer. Lay it on the counter and, with the blunt side of your knife, whack the length of stalk until it starts to break apart and release its aroma. Chop into 1-inch pieces and use for cooking. Lemongrass is not usually eaten, because it is so tough. However, by straining it out, you still have its aroma and taste.
|4 cloves||garlic, smashed|
|1/4 cup||ginger, rough chop (30g)|
|2 stalks||lemongrass, smashed with back of knife and roughly chopped|
|1/4 tsp||crushed chilies|
|1/4 cup||white wine|
|6 tbsp||sugar (65g)|
|2 tbsp||sunflower oil (30ml)|
|4 cups||mushrooms (200g) (button, shiitake etc), halved or quartered, depending on size|
|6 cups||broccoli or broccolini, chopped|
|1/2 cup||water (125ml)|
|4 cups||cooked soba noodles (500g)|
|1/2 cup||roasted cashews|
|1/4 cup||finely diced red pepper|
|2 tbsp||sesame seeds|