Stir-fried Brussels Sprouts with Leeks and Carrots
An ideal way to use up leftover sprouts – this quick, easy and healthy stir fry packs a fragrant blend of spices, the salty-sweetness of soy and honey, and the fresh vibrancy of carrot and leek.
Dovetailing Tip: Use the leftover Brussels sprouts you made for Meal 2.
|8 ounces||brussels sprouts, halved|
|2 tablespoons||vegetable oil|
|1||leek, finely sliced|
|2||garlic cloves, finely sliced|
|1||inch piece fresh ginger, finely sliced|
|1||red chilli, seeded and finely sliced , or dash of hot sauce|
|1||large carrot, grated|
|1 1/2 tablespoons||soy sauce|
|2 teaspoons||clear honey|
|5 ounces||fresh or straight-to-wok noodles|
Bring a large pan of water to the boil. Add the sprouts and cook for 5 minutes, or until just softened. Drain and rinse under cold water. Pat dry and set aside.
Put the oil in a wok over a medium high heat. Add the leek and cook for 2 minutes, or until softened. Add the sprouts, stir-fry for 2 minutes more, then add the garlic, ginger and chilli. Stir-fry for a further minute, until fragrant, then add the carrot, soy sauce and honey. Toss to combine.
Add the noodles and stir-fry until combined and heated through. Serve.