Charred sprout noodles with hot & sour dressing

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.