Noodles with peanut & broccoli sauce

This is one of those recipes that takes no effort and doesn't need exact measurements - just keep adding stuff until it tastes how you want it to :). I like to use a mix of crunchy and smooth peanut butter to get the right texture...

It does have a fair bit of fat due to the peanuts, though you can cut out the sesame oil which is really there for a bit more flavor.

Per serving

• 1 heaped tablespoon peanut butter
• 1 dessertspoon soy sauce
• 1/2 tsp lemon juice
• 4-6 frozen broccoli florets
• Noodles (or spaghetti if you have none)
• 1/4 inch ginger root (optional)
• 1 tsp sesame oil (optional)
• 1 tablespoon coconut milk (optional)

Assuming you're using dried (and not fresh) noodles, start the water boiling - the sauce takes minutes (just enough time to warm the broccoli through) though will survive some overcooking.

With the noodles underway, lightly saute the ginger for a few minutes, then add the peanut butter and soy sauce. Add a little water and the lemon juice to lighten up the butter.

When well mixed, add the broccoli - as it defrosts it will give up some more fluid. I should only take a few minutes to warm through, though will depend on how big the pieces are.

Add the coconut milk, season and finally add any more water to get the consistency you want. Drain and rinse the noodles, then toss them in the sauce (still over the heat as rinsing the noodles will cool them down).