a) Boil a full kettle.

b) Cut the Tenderstem® broccoli into thirds. Peel and grate the garlic (or use a garlic press). Quarter the lime into wedges.

c) Crush the peanuts in the unopened sachet using a rolling pin.

a) Pour the boiled water from the kettle into a medium saucepan with 1/2 tsp salt and bring to a boil.

b) When boiling, add the noodles 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) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) When hot, add the mushrooms and broccoli to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

a) Add the garlic, Thai style spice blend (add less if you'd prefer things milder) and yellow Thai style paste to the frying pan. Stir fry for 1 min. 

b) Stir in the ketjap manis, soy sauce, honey and the water for the sauce (see pantry for both amounts). Stir in the coleslaw mix. 

c) Bring the the boil, then simmer until the veg are tender, 1-2 mins.

a) Add the noodles to the frying pan and stir to combine with the sauce. 

b) Warm through until piping hot, 1-2 mins. 

c) Remove the frying pan from the heat. Squeeze in half of the lime juice.

a) Share the noodle stir fry between bowls. 

b) Finish with a sprinkle of peanuts on top. Serve with any remaining lime wedges alonside for squeezing over.

Enjoy!