Soy roasted sprouts with noodles and chilli dressing

Feeds 4


600g Brussels sprouts (halved if large)

2 tbsp Sesame oil|

1 tbsp Honey

3 ½ tbsp Dark soy sauce

Zest and juice of 2 limes

25g Coriander, finely chopped, plus extra to serve

1 Red chilli, deseeded and finely chopped

500g Fresh egg noodles

30g Roasted salted peanuts, roughly chopped

4 Spring onions, finely chopped


  1. Preheat the oven to 200°C/fan 180°C/Gas 6

  2. Tip the sprouts, sesame oil, honey and 2 tbsp of the soy sauce into a roasting tin, mix well, then roast in the oven for 20-25 mins, until the sprouts are just cooked through

  3. Meanwhile, whisk the lime zest and juice, coriander, chilli and remaining soy sauce together to make a dressing, adjusting the soy sauce to taste

  4. Just before the sprouts are ready, cook the noodles according to the pack instructions

  5. Take the tin out of the oven and add the drained noodles, along with half the dressing

  6. Mix gently

  7. Pile into bowls and top with the remaining dressing, the peanuts, spring onion and extra coriander

Serves 4

VegetarianHannah Micich