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Heat the oven to 220C (200C fan)/425F/gas mark 7.
Put the garlic, tahini, soy sauce and honey in a 20 cm x 30 cm roasting tray, stir in three tablespoons of just-boiled water to loosen the tahini, then whisk in the coconut milk.
Season generously.
Crush the lemongrass in a mortar to break it up a bit, then pop it in the tray with the lime leaves and chillies - if you don't want the noodles too spicy, just prick the chillies a little; if you want them spicier, crush them slightly in a mortar.
Dissolve the stock cube in 900 ml just-boiled water and pour into the tray.
Whisk everything together, then nestle in the noodles so they are totally submerged.
Poke in the cherry tomatoes, scatter the broccoli florets on top, then pop in the oven.
Roast for 15-20 minutes, until the noodles are tender, the sauce has thickened and the broccoli is a little charred.
Scatter over the basil leaves and serve.