Sprouts with Egg Noodles and Togarashi

Wondering what to do with leftover sprouts? This is a great way to use them all up and also an easy dinner for one (or double up on the quantities if you're cooking for two) – it takes no more than 10 minutes from start to finish. The sauce is delicious made with tahini or with peanut butter, but it’s particularly great with darker Chinese sesame paste, which you can find in Asian supermarkets.

Serves 1

100g (3½oz) Brussels sprouts

1 tbsp sesame oil, for frying

1 nest egg noodles

Sauce

1 tbsp Chinese sesame paste

2 tsp dark soy sauce

1 tsp rice vinegar

1 tsp sesame oil

1 tbsp Togarashi 

To serve

3 tbsp fried onions

Ingredients 

Trim the stem and any ageing outer leaves from each sprout and cut into quarters. Heat the sesame oil in a frying pan (skillet) or wok and fry the sprouts until starting to crisp and colour.

Meanwhile, bring a small saucepan of water to the boil and cook the egg noodles according to the packet instructions. Drain, then rinse under cold water.

Whisk together the sesame paste, soy sauce, rice vinegar, sesame oil and togarashi. Add the drained noodles to the sprouts and stir the sauce through.

Serve with plenty of crispy fried onions for crunch and texture.