Peanut Butter & Tenderstem Udon Broth

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Boil the kettle. Peel and finely chop the ginger and garlic. Slice half of the red chilli into rounds, then chop the remaining finely. Heat a large saucepan over a medium heat with a drizzle of vegetable oil. Add the chopped garlic, chilli and ginger and cook for 2 minutes until fragrant. Add 400ml (800ml) boiled water with the peanut butter, sriracha, veg stock, miso paste and the juice of 1/2 (1) lime. Add 1½ (2) teaspoons of sugar and whisk to combine. Bring to the boil, then simmer over a low heat until ready to serve. Fill a separate saucepan with plenty of boiling water. Chop the Tenderstem in half lengthways, then boil for 2 minutes until tender. Remove from the water with tongs or a slotted spoon and set aside. Add the udon noodles to the boiling water and boil for 1-2 minutes or until tender and separated, then drain. To serve, divide the noodles and broccoli between bowls and pour over the peanut broth. Garnish with the spring onion (finely sliced), chilli rounds and remaining lime (cut into wedges). Finish with the sesame oil.