Recipes / Noodles and stir-fries
Shredded sprout stir-fry with sesame noodles
Shredded sprouts and carrot stir-fried hot until browned at the edges, tossed through sesame noodles with garlic, ginger and chilli.
- Time
- 25 min
- Serves
- 2
- Also
- Gluten-free
- Season
- Winter
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: tamari.
Method
- Soak or boil the rice noodles according to the packet, then drain and rinse in cold water. Toss them with the sesame oil so they do not stick.
- Trim the sprouts and shred them thinly. Cut the carrot into matchsticks, crush the garlic and grate the ginger. Mix the tamari and rice vinegar in a small bowl.
- Toast the sesame seeds in a dry wok or frying pan for 1 to 2 minutes, then tip them out.
- Heat the olive oil in the same pan over a high heat. Stir-fry the sprouts and carrot for 5 to 6 minutes, until the sprouts are bright with browned edges.
- Add the garlic, ginger and chilli flakes for 1 minute.
- Add the noodles and the tamari mixture and toss over the heat for 2 minutes.
- Scatter with the sesame seeds to serve.
Tip Slice the sprouts in a food processor if you have one. Keep the heat high so they brown rather than steam.
Per portion
| Energy | 510 kcal |
| Protein | 12 g |
| Carbohydrate | 71 g |
| of which sugars | 7 g |
| Fat | 18 g |
| of which saturates | 3 g |
| Fibre | 8 g |
| Salt | 2.91 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- rice noodles150 g
- brussels sprouts250 g
- carrot1
- garlic2 cloves
- ginger15 g
- tamari2 tbsp
- sesame oil1 tbsp
- olive oil1 tbsp
- rice vinegar1 tbsp
- sesame seeds10 g
- chilli flakes1 tsp
