Ingredients
1 tbsp vegetable oil
3 spring onions, chopped
1 garlic clove, crushed to a paste in a mortar and pestle
1 stick lemongrass, outer layer discarded, inner flesh chopped
3 baby sweetcorn, chopped
4 Tenderstem broccoli, florets only, blanched in boiling water, then refreshed in cold water and drained
1 tbsp balsamic vinegar
1 tbsp honey
1 tbsp tomato ketchup
2 tbsp soy sauce
85g/3oz egg noodles, cooked according to packet instructions, drained
2 tbsp chopped fresh coriander
Method
1. Heat the oil in a pan and gently fry the onions and garlic for 2-3 minutes, or until softened. Add the lemongrass, baby sweetcorn and broccoli florets and fry for a further 2-3 minutes, or until the vegetables are beginning to soften.
2. Stir in the remaining ingredients, except for the coriander, and cook for 3-4 minutes to warm through.
3. To serve, spoon the casserole onto a serving plate and garnish with the chopped coriander.
