Miso butter noodles with crispy sprouts

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.