Ching's creamy coconut noodles with roasted sprouts
Ching shows us that sprouts aren’t just for Christmas with her cheap, easy and delicious recipe.
Thai-Style Roasted Sprouts With Coconut NoodlesServes 4Prep: 5 minutesCook: 38 minutes
IngredientsRoasted sprouts:200g Brussels sprouts, trimmed1 tbsp rapeseed oil1 tsp vegan Thai red curry paste2 tbsp sweet chilli sauce1 tbsp golden syrup50g raw unsalted cashew nuts
Noodles and sauce:200g dried wheat-flour noodles1 tbsp toasted sesame oil2 cloves garlic, roughly chopped3 small shallots, roughly chopped2 lemongrass stalks, roughly chopped1 tbsp rapeseed oil1 tsp vegan Thai red curry paste400ml can coconut milk1 tbsp tamari or low-sodium light soy sauceSmall handful of chopped coriander, to garnish
Method1. Preheat the oven to 180C/gas 4. 2. Roasted sprouts: Cook the Brussels sprouts in boiling water for 3 minutes until tender but still al dente. Drain and rinse the sprouts under cold water.3. Transfer the sprouts to a roasting tray. Add the rapeseed oil, Thai curry paste, sweet chilli sauce and golden syrup and drizzle over the sprouts and roast for 15 minutes. Add the cashew nuts and return to the oven for another 5 minutes until golden.4. Noodles and sauce: Meanwhile cook the noodles according to the packet instructions and rinse in cold water. Drain and drizzle over the toasted sesame oil to prevent them from sticking together.5. In a food processor blitz the garlic, shallots and lemongrass to form a paste.6. Heat a wok or frying pan over a high heat until smoking, then add the rapeseed oil. Once hot, add the garlic, shallot and lemongrass paste, vegan Thai red curry paste, and fry for a few seconds more.7. Stir in the coconut milk, season with tamari or light soy sauce. Cook for 12 minutes until the liquid has turned a dark red colour. Add the drained noodles and toss to coat well.8. To serve, divide the creamy noodles between four bowls and top with the roasted sprouts. Garnish with coriander and serve immediately.