Lemongrass udon noodle stir fry

Finely chop the garlic, ginger and green onion.

Remove the outer layers of the lemongrass, cut off the end, bash it with the butt of the knife and chop about two tablespoons very finely.

Bring a pot of water to a boil for the noodles; chop the broccolini into bite-sized pieces and thinly slice the shiitake mushrooms.

Stir together the soy sauce, dark soy sauce, lemon juice, a splash of toasted sesame oil and the maple syrup.

Cook the noodles for half the package time, four minutes here, then strain and set aside.

Heat the avocado oil in a non-stick pan over medium heat and saute the lemongrass, garlic, ginger and green onions about two minutes.

Add the broccolini and mushrooms and saute two to three minutes.

Add the noodles and the sauce and saute two to three minutes.

Plate and sprinkle with sesame seeds.