Recipes / Noodles and stir-fries
Sprout and peanut noodle stir-fry
Shredded brussels sprouts stir-fried until charred at the edges, with carrot, rice noodles and peanuts in a sweet chilli sauce. A good way to convert anyone who thinks they dislike sprouts.
- Time
- 20 min
- Serves
- 2
- Season
- Winter
Method
- Boil the kettle. Put the rice noodles in a heatproof bowl, cover with boiling water and soak for 5 to 8 minutes, until soft, then drain and rinse under cold water.
- Trim the brussels sprouts and shred them finely. Cut the carrots into matchsticks, slice the garlic, grate the ginger, roughly chop the peanuts and cut the lime into wedges.
- Warm the olive oil in a wok or large frying pan over a medium-high heat. Stir-fry the sprouts and carrots for 5 minutes, stirring every 30 seconds, until softened with some charred edges.
- Add the garlic and ginger and stir for 30 seconds.
- Tip in the noodles, soy sauce and sweet chilli sauce and toss for 2 minutes, until hot and evenly coated.
- Scatter the peanuts over and serve with the lime wedges to squeeze on.
Tip Shred the sprouts as finely as you can. A food processor with a slicing disc does a pile of them in seconds.
Per portion
| Energy | 599 kcal |
| Protein | 17 g |
| Carbohydrate | 86 g |
| of which sugars | 20 g |
| Fat | 18 g |
| of which saturates | 3 g |
| Fibre | 12 g |
| Salt | 3.27 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
- brussels sprouts300 g
- carrot2
- rice noodles150 g
- garlic2 cloves
- ginger20 g
- peanuts40 g
- lime1
- soy sauce2 tbsp
- sweet chilli sauce2 tbsp
- olive oil1 tbsp
