Source: From spicy noodles to a light pie: Ravinder Bhogal’s recipes for purple sprouting broccoli
Spicy sesame purple sprouting broccoli and sausage noodles
Servings 2 people
Ingredients
- 30 g tahini
- 2 tbsp Chinese black vinegar or rice vinegar
- 0.5 tsp sugar
- 1.5 tsp toasted sesame oil
- 1 spring onion green parts only, finely sliced
- 45 g chilli crisp
- 0.5 tbsp fresh ginger grated
- 1 clove garlic crushed
- 20 g roasted peanuts roughly chopped
- 0.5 tbsp vegetable oil
- 250 g sausage meat
- 200 g purple sprouting broccoli
- 125 g noodles
Instructions
- In a heatproof bowl, whisk the tahini, soy sauce, vinegar, sugar and toasted sesame oil, then add the spring onions. Put the chilli crisp in a pan over a medium-high heat, then add the ginger, garlic and peanuts, and cook until sizzling and aromatic. Pour this over the spring onion mix and stir.
- Wipe out the pan and heat the oil. Fry the sausagemeat for five to seven minutes, until browned and crisp, then season to taste with a little sea salt and black pepper.
- While the sausage is frying, bring a pan of salted water to a boil. Blanch the broccoli, then lift out with a slotted spoon and refresh under ice-cold water. Cook the noodles according to the packet instructions – to make things easy, boil them in the same water you used for the broccoli.
- Pour the spring onion and chilli dressing into the sausage pan, then add the noodles and broccoli, and toss well to coat. Add a squeeze of lime juice, scatter with sesame seeds and serve.
