Brussel Sprout, Peanut and Soy Stir-Fry

With the current shortages of some fruit and veg in the supermarkets, maybe it’s time to use more fresh produce which is grown closer to home. Sprouts are still in season till the end of March and although we may all be slightly traumatised from the memories of sprouts which have been boiled to smithereens from our childhood, when cooked properly, these little green gems are full of flavour and add great texture to any meal. I stir-fried them here very briefly and made a moreish sauce from peanut butter, soy sauce, lime and ginger. This is a quick, healthy and delicious vegan meal which is also budget friendly too.

(Serves 4 - £1.33 per serving)

1. Mix 3 tbsps crunchy peanut butter with 3 tbsps of soy sauce, the zest and juice of a lime, 1 tbsp sweet chilli sauce, and 1 tsp runny honey until smooth.
2. Slice 400g brussel sprouts in half if large or leave whole if small. Keep any outer leaves to add later. Fry cut side down in a wok over a medium-high heat with 1 tsp sesame oil for a couple mins. Once slightly charred add 1 tbsp finely grated ginger, 2 crushed garlic cloves and a dash more soy. Once nicely glazed add half a bunch of sliced spring onions and the peanut sauce.
3. Stir well and add 500g ready cooked noodles making sure the noodles are well-coated in the sauce. Add a splash of water if necessary and the outer leaves from the sprouts.
4. Add a handful of roughly chopped coriander, spoon into bowls and top with more coriander, the rest of the bunch of sliced spring onions and roasted peanuts.