BOX CLEVER

SPICY SPROUT AND MUSHROOM NOODLES

SERVES 2

1 small onion, finely sliced
1tbsp oil or ghee
400g Brussels sprouts with tops; sprouts sliced and tops finely shredded
400g mushrooms, any type, chopped
3cm piece of ginger, finely chopped
3 garlic cloves, finely chopped or grated
1 whole fresh red chilli, finely chopped
¾tsp five spice
2 bundles of noodles
1tbsp maple syrup
2tbsp plus 1tsp tamari
1tbsp lemon or lime juice or vinegar
2tbsp black sesame seeds or chopped nuts or seeds, to serve
Fresh coriander or mint, to serve (optional)

■ Fry the onion in oil or ghee in a wok or large, deep-sided frying pan until translucent. Add the sprouts in an even layer and fry over a high heat, untouched, for 1 min or so, then fry for 1 min on the other side – this gives nice golden edges. Stir-fry the sprouts