I am sure you’ve probably got plenty of recipes up your sleeves already for perking up the humble sprout for lunch on Christmas Day.
This recipe is perfect for using up leftovers on Boxing Day; but please do try and make it with fresh sprouts at other times!
Serves 4
You will need:
250g flat rice noodles
1tbsp soy sauce
Juice of 2 limes
2tbsp coconut oil
1 garlic clove, chopped
2 spring onions, finely diced
1 red chilli, sliced
200g cooked Brussels sprouts, sliced
100g beansprouts
30g peanuts, chopped (to serve)
Lime wedges (to serve, optional)
Method:
- Put the noodles in a large heatproof bowl, cover in boiling water and leave for 10 minutes. Drain and rinse with cold water, then set aside.
- Mix together the soy sauce, and lime juice.
- Heat the oil in a large frying pan or wok. Sautee’ the garlic, spring onions, chilli and the sprouts for around 2 minutes, then add the noodles and beansprouts and cook for another minute.
- Pour over the sauce and toss well, working quickly to coat all the vegetables and noodles. Once everything is heated through, season and divide between four bowls.
- Scatter with the peanuts and serve with the lime wedges to squeeze over.
A quick and easy way to make the best of your leftovers Christmas sprouts!