Sprout and chilli peanut noodles
By Meera Sodha
Published on 26 April 2022
Sprouts aren't just for Christmas dinner, you know. Make the most of sprout season (which lasts all winter, from October to March) with this punchy dish by Meera Sodha.Time and servings
25 minsTotal time
4Servings
25 minsPrep time
Ingredients
- 500 g of sprouts, finely shredded
- 2 tbsp of chilli oil
- 1.5 tbsp of white wine vinegar
- 3 tbsp of toasted sesame oil
- 3 tbsp of light soy
- 1 tbsp of black sesame seeds, plus more to decorate
- 50 g of salted peanuts, chopped, plus more to decorate
- 6 spring onions, finely chopped, whites and greens separated
- 200 g of whole wheat noodles
- 3 fat cloves of garlic
- 1 pinch of fine sea salt, to taste
Method
Step 1
First, make the chilli sauce. Put ½-1 tbsp of chilli ‘sediment’ from the bottom of the jar into a small bowl, alongside 1 tbsp of the chilli oil.Step 2
Add to it the white wine vinegar, 2 tbsp of toasted sesame oil, 3 tbsp of soy sauce, sesame seeds, peanuts and a small handful of the greens from the spring onions (leave the rest to decorate the dish later). Leave to one side.Step 3
Cook the noodles according to the packet instructions, making sure you wiggle them to separate. Once they're ready, drain and wash the noodles with cold water until cooled. Drain again and leave to one side.Step 4
To cook the sprouts, heat 1 tbsp of sesame oil over a medium heat. When hot, add the garlic and the spring onion whites, fry for 2-3 mins then add the sprouts and crank up the heat to high. Hard fry the sprouts for 4-5 mins until charring and tender then add the noodles and the sauce. Gently mix together and taste, adding salt if need be.Step 5
Plate up, sprinkle over with spring onion greens, sesame seeds and more peanuts – and more chilli oil if you wish.