Charred sprout noodles with hot & sour dressing

Name: Charred sprout noodles with hot & sour dressing
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 tbsp rapeseed oil; 300 g raw Brussels sprouts, halved; 50 g cashews; 40 g ginger, peeled and cut into matchsticks; 1 bunch salad onions, greens only, finely sliced; 275 g pack cooked rice noodles

If you think you’ve had enough of sprouts for another year, this lively noodle dish by Ravinder Bhogal will convince you otherwise.

5 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

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Ingredients

2 tbsp rapeseed oil
300g raw Brussels sprouts, halved
50g cashews
40g ginger, peeled and cut into matchsticks
1 bunch salad onions, greens only, finely sliced
2 x 275g pack cooked rice noodles

Hot & sour dressing

1 red chilli
1 clove/s garlic, peeled
3 tbsp cashew, almond or peanut butter
4 tbsp fish sauce
2 tbsp tamarind paste
1 lime, juice, plus extra wedges to serve
30g light brown soft sugar

To serve

1 long red chilli, finely sliced on the diagonal
1 tbsp Cooks’ Ingredients crispy fried onions
½ x 25 pack coriander, leaves roughly chopped

Method

Begin by making the dressing. Pound the chilli and garlic to a paste in a pestle and mortar, then stir in the nut butter, fish sauce, tamarind paste and lime juice. Add the sugar and stir to dissolve. Taste – it should be hot, sweet, sour and nutty – and add more of an ingredient if necessary. Set aside.
Heat the oil in a wok or large frying pan until smoking, then add the sprouts and a pinch of salt; cook for 3 minutes. Add the cashews and cook for a further 2 minutes until the nuts are dark golden and the sprouts tender and charred (if the sprouts aren’t quite tender, add a splash of water and allow them to steam for a couple of minutes).
Add most of the ginger and the salad onion greens (save the whites for another dish) and stir fry for 30 seconds. Add the noodles and toss to heat through. Pour in the dressing and stir fry until everything is well coated and piping hot. Transfer to a serving platter or divide among 4 bowls and scatter over the sliced chilli, remaining ginger, crispy onions and chopped coriander. Serve with the lime wedges.