As many of you will already know I am a great fan of the Brussels sprout. Sadly, so many have been put off these tasty vegetables having been served them boiled almost to a mush in their childhood. Now, a sprout is OK boiled ( briefly) , but I think it is far better fried or roasted. This is a great way to serve them from ” Dinner” by Meera Sodha.
Ingredients
- 1-2 tbsps crispy chilli oil, with bits plus extra to serve
- 1 1/2 tbsp white wine vinegar
- 3 tbsps toasted sesame oil
- 3 tbsps light soy sauce
- 1 tbsp black sesame seeds plus more to decorate
- 4 tbsps salted peanuts finely chopped, plus more to decorate
- 6 spring onions whites and greens separated, finely sliced
- 200 g wholewheat noodles
- 3 garlic cloves crushed
- 500 g brussels sprouts finely shredded
- salt
Servings:
Instructions
- First make the chilli sauce. Put 1/2 to 1 tbsp of chilli sediment from the bottom of the jar into a small bowl and add 1/2 to 1 tbsp of the chilli oil ( depending on how hot you like it!).
- Add the vinegar, 2 tbsps sesame oil, the soy sauce, sesame seeds, peanuts and a small handful of the green bits from the spring onions. Mix and set aside.
- Cook the noodles according to the packet instructions making sure you wiggle them about while they are cooking to separate them. Drain and rinse them with cold water until cooled, then drain again and set aside,
- To cook the sprouts put a tablespoon of sesame oil into a large frying pan over a medium heat. When it is hot add the garlic and the spring onion whites and fry for 2 minutes. Add the sprouts and increase the heat to high. Hard fry the sprouts for 4-5 minutes until charred and tender.
- Add the noodles and sauce . Gently mix together and taste adding salt if needed.
- To serve heap generously onto plates and sprinkle over the remaining spring onion greens, some more sesame seeds and chopped peanus plus more chilli oil if you like.
Share this Recipe
Powered byWP Ultimate Recipe