Cut broccoli florets in half or into quarters, depending on size — aim for bite-sized pieces.

Finely chop ginger and squeeze juice from lime in a small bowl.

Bring a big pot of water to a boil, add a pinch of salt.

Add rice noodles to boiling water and cook for 7–8 minutes, stirring occasionally during the first 2 minutes.

Drain, rinse thoroughly under cold water, and set aside until step 5.

To a small bowl with lime juice add ginger and Asian sauce from packet.

Set aside until step 5.

Pat broccoli thoroughly dry with paper towel and switch on your cooker hood.

Heat frying pan with 2 tablespoons vegetable oil over medium-high heat.

Arrange broccoli cut-side down in a single layer and leave to sear for 2 minutes. Then shake frying pan to turn florets, letting broccoli darken and char on the other sides as well. Cook for another couple of minutes without lowering heat.

! If you like vegetables with a bit more crunch, remove broccoli from heat now and set aside until step 5 (our recommendation).

If you prefer it more tender, very carefully pour 1/4 cup water into frying pan and let it evaporate completely — this will finish cooking broccoli. Transfer from pan and set aside until step 5.

Do not wash frying pan.

Pat chicken mince dry with paper towel, if needed.

In same frying pan, heat a tablespoon vegetable oil over medium-high heat.

Add mince and cook for 4-5 minutes, stirring constantly and breaking it up with spatula as it browns.

Add rice noodles to mince, pour in sauce, and toss well until everything is heated through.

Add broccoli and toss once more.

Top with chopped peanuts.