Broccoli & Mushroom Noodles

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.

Ingredients

Sauce:
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
2 cups water
6 tbsp tamari
6 tbsp sugar (65g)
Noodles:
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

Directions

  1. Make sauce: Combine sauce ingredients in a pot and bring to a boil, stirring until sugar dissolves. Reduce heat and simmer for 20 minutes. Strain through a fine mesh sieve into a heat resistant container. Discard solids and set liquid aside.
  2. Heat oil in large frying pan or wok over high heat.
  3. Add mushrooms and cook, stirring occasionally, until browned, 3 to 4 minutes.
  4. Add broccoli and water and cook, stirring occasionally, until water evaporates.
  5. Add sauce and bring to a boil. When broccoli is almost tender, add noodles and cashews.
  6. Cook, stirring, for 1 to 2 minutes or until heated through.
  7. Divide mixture between two large bowls. Garnish with red pepper and sesame seeds.