Lemongrass udon noodles

Finely chop the garlic, the ginger and the green onion.

Remove the outer layers and the end of the lemongrass, bash it with the butt of the knife and chop it very fine.

Bring a pot of water to the boil for the noodles.

Chop the broccolini into bite-sized pieces and slice the shiitake thinly.

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

Cook the noodles for half the time on the package, in this case four minutes, then strain and set aside.

Set the pan over medium heat with the avocado oil and add the lemongrass, garlic, ginger and green onions; saute about two minutes.

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

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

Plate and sprinkle with sesame seeds.

To clean the carbon steel pan: wash with hot water, dry with a paper towel, return to the stove over medium heat two to three minutes to dry, then cool completely before storing.