Miso butter noodles with crispy potatoes

Name: Miso butter noodles with crispy potatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 1 medium Waitrose British Blacktail Free Range Eggs; 1 nests medium egg noodles; 25 g unsalted butter, softened; 1 clove/s garlic, grated; 1½ tsp white miso; 1 tsp clear honey; 1½ tbsp extra virgin olive oil; 100 g Trimmed Brussels Sprouts, halved; 1 lime, juice; 1 salad onion, thinly sliced

A speedy and fun solo dinner. Add prawns or chicken for a protein boost.

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Vegetarian

Serves1
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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1 medium Waitrose British Blacktail Free Range Eggs
1 nests medium egg noodles
25g unsalted butter, softened
1 clove/s garlic, grated
1½ tsp white miso
1 tsp clear honey
1½ tbsp extra virgin olive oil
100g Trimmed Brussels Sprouts, halved
1 lime, juice
1 salad onion, thinly sliced

Bring a small pan of water to the boil and cook the egg for 7 minutes, Drain, run under cold water, peel and set aside. In the same pan, cook the noodles according to pack instructions, then drain well.
Meanwhile, in a bowl, beat together the butter, garlic, miso and honey until smooth. Set a pan over a high heat, then add the oil and cook the sprouts for 2-3 minutes until browned. Add a splash of water, cover and cook for 2 minutes more.
Add the butter and noodles to the sprouts, tossing well to coat the noodles in the sauce. Squeeze in a little lime juice to taste, adding a splash of water to loosen if needed, then transfer to a bowl. Cut the egg in half and set on top, then scatter over the salad onion and serve.