1. Begin by heating two pans over a medium heat, split the sesame oil between the two, and boil the kettle

2. Cut the broccoli into small florets and add them to one of the pans. Place a lid over this pan to allow the florets to steam a little.

3. Add the sliced mushrooms to the other. 

4. After about 5 minutes remove the lid from the broccoli and stir through 1 crushed garlic clove. Leave to cook for a further few minutes until the garlic is cooked [but not browning too much or it’ll turn bitter] and the broccoli is bright green and cooked to your preferred softness. 

5. Meanwhile place the nests of noodles in a large bowl and cover with boiling water from the kettle. Cook as per packet instructions, and once they’re cooked drain and rinse them with cold water.

6. Add them to a large bowl along with the cooked mushrooms, garlicky broccoli florets, and edamame beans.

7. Prepare the dressing by combining the tahini, lime juice, remaining 2 garlic cloves and soy sauce. Add warm water to loosen to your desired dressing consistency - we like it to be similar to the consistency of double cream.

8. Pour the dressing over the noodles and veggies and mix well.

9. Split between 3 lunchboxes and finish by adding some sesame seeds, chilli flakes, and a wedge of lime to squeeze over just before eating. Enjoy hot or cold!

Serves 3.