Peanut Butter Veg-Packed Udon

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Tear your chestnut mushrooms into rough, bite-sized pieces

Chop your Tenderstem broccoli in half

Roll your lime[s] with your hand on a hard surface (to release more juice) and cut in half

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the torn mushrooms and halved Tenderstem and cook for 3-4 min or until starting to caramelise

Meanwhile, combine your peanut butter and soy sauce in a bowl with your sriracha (can't handle the heat? Go easy!) and the juice of half the lime[s]

Add your toasted sesame oil and 1 tsp [1 1/2 tsp] [2 tsp] sugar with 1 tbsp [1 1/2 tbsp] [2 tbsp] warm water – this is your peanut sauce

Wash your spinach, then pat it dry with kitchen paper

Once the vegetables are starting to caramelise, remove the pan from the heat, then add your udon noodles and spinach with 1 tbsp [1 1/2 tbsp] [2 tbsp] water

Return the pan to the heat and cook, covered for 2 min or until the spinach has started to wilt

Tip: Gently separate the noodles with a fork!

Cut the remaining lime[s] into 1 wedge per person

Once the spinach has wilted, add the peanut sauce to the pan and give everything a good mix up until the noodles are coated – this is your peanut butter veg-packed udon

Tip: Add a splash of water if the sauce is looking a little dry!