Ramen noodles – I used 180g to serve two (or another noodle of your choice)
2 cups brussels sprouts
1 cup frozen edamame beans (podded)
1 tbsp honey
3 tbsp extra virgin olive oil
2 cups coriander roughly chopped
1 garlic clove, minced
½ tsp fresh ginger
3 tbsp sesame oil
3 tbsp soy sauce or tamari sauce
4 tbsp sesame seeds
3 tsp chilli flakes
4 spring onions, thinly sliced
¼ cup raw peanuts, toasted and crushed
Salt and freshly ground pepper
Preheat the oven to 200 degrees celcius and line a baking tray with baking paper.
Slice 1 cup of the brussels sprouts paper thin (a mandoline works best) then toss with 1 teaspoon of the sesame oil and ¼ teaspoon salt. Massage the leaves with your hands until they are coated in the oil. Spread out on one half of the baking tray. Trim and halve the remaining brussels sprouts. In a large bowl stir together 2 tablespoons of extra virgin olive oil, 1 tablespoon honey and 1 teaspoon chilli flakes. Add the sprouts and season with salt and pepper. Mix together until well combined. Place the sprouts on the other half of the baking tray and roast for 15 minutes turning half way through. The edges of the sprouts should have turned golden in colour. Set aside.
Heat a pan to medium heat, add 1 tablespoon of olive oil and the frozen edamame beans. Toss around for about 5 minutes until the beans have started to colour. Remove and set aside.
Cook the noodles according to package instructions and drain well.
Add the garlic, ginger, remaining two teaspoons of sesame oil and soy or tamari sauce to a large bowl and mix together. Add the brussels sprouts, edamame beans, coriander and sesame seeds and mix again. Toss the drained noodles with the greens and serve in individual bowls topped with sliced spring onions, chilli flakes, peanuts and a few more sesame seeds.
This dish can be enjoyed warm or at room temperature.
Serves 2.
