You just can’t beat a stir fry. This one uses staple condiments you’ll already have at home to make the sauce, reminiscent of Japanese yakisoba. Crispy pancetta and charred sprouts complete the mix.
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Serves
2
For The Sauce:
Ketchup
Soy Sauce
Worcestershire Sauce
Honey
Water
For The Noodles:
Brussels Sprout
Carrot
Spring Onion
Pancetta
Udon Noodle
Crispy Chilli Oil
Serves
2
For The Sauce:
Ketchup
Soy Sauce
Worcestershire Sauce
Honey
Water
For The Noodles:
Brussels Sprout
Carrot
Spring Onion
Pancetta
Udon Noodle
Crispy Chilli Oil
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Step 1.
Mix the ketchup, soy, Worcestershire sauce and honey together in a small bowl with water. Set the sauce aside.
Step 2.
Cut the sprouts in half. Peel and finely slice the carrot into matchsticks (or peel if you can't be bothered). Finely slice the spring onions (both green and white parts).
Step 3.
Pour a small splash of neutral oil into a wok or high sided frying pan. Add the pancetta, fry over a high heat for 4-5 mins until crisp. Remove with a slotted spoon into a bowl.
Step 4.
Add the sprouts to the pan. Stir fry for 4-5 mins until they are charred and tender. Add the carrot and three-quarters of the spring onions and chilli. Stir fry for another minute or so, adding a splash more oil if needed then tip in the noodles.
Step 5.
Add the sauce to the pan. Cook for a couple of minutes tossing, until the noodles and veg are coated in the sauce then toss back through the crispy pancetta.
Step 6.
Divide between two bowls, top with the remaining spring onion and chilli oil to serve.
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