Sprout and Chilli Peanut Noodles

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Step 1.

Start by prepping your veg. Finely shred your sprouts, slice your spring onions and mince up your garlic. Finely chop your peanuts.

Step 2.

Make the chilli sauce. Put into a small bowl ½ to 1 tablespoon of chilli ‘sediment’ from the bottom of the jar alongside 1 tablespoon of the chilli oil. Add to it the white wine vinegar, 2 tablespoons of sesame oil, 3 tablespoons of soy sauce, 1 tbsp of your sesame seeds, all but a handful of peanuts and a small handful of the greens from the spring onions.

Step 3.

Cook the noodles according to packet instruction, making sure you wiggle them to separate then drain and wash with cold water until cooled. Drain again and leave to one side.

Step 4.

To cook the sprouts, heat 1 tablespoon of sesame oil over a medium heat in the pan and when hot, add the garlic and the spring onion whites, fry for 2-3 minutes then add the sprouts and crank up the heat to high. Hard fry the sprouts for 4-5 minutes until charring and tender then add the noodles and the sauce. Gently mix together (I find a spaghetti fork useful for this) 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.

We like it spicy, but you could use less of the chilli sediment if you like it milder.

1kg Brussels Sprouts
12 Spring Onions
6 Cloves of Garlic
120g Salted Peanuts
3-4 Tbsp Crispy Chilli Oil
3 Tbsp White Wine Vinegar
6 Tbsp Sesame Oil
6 Tbsp Light Soy
4 Tbsp Black Sesame Seeds
400g Whole Wheat Noodles