Sweet + Sticky Brussels Sprouts Noodles

These noodles are the perfect way to use up leftover Brussels sprouts over the festive period. Simply fry them until golden, then add a sweet and tangy sauce, crispy tofu and noodles.

Ingredients

-1 people+

Metric

Method

1. 1

   Combine the tofu and cornflour in a mixing bowl until the tofu is completely coated.

   
2. 2

   Add 1 tablespoon of vegetable oil to a wok on a high heat. When the oil is hot, add the tofu and fry for 10 minutes or until crispy all over, then transfer back to the mixing bowl.

   
3. 3

   Wipe the wok clean, return the wok to a high heat and add another tablespoon of vegetable oil. Next add the sliced Brussels sprouts and fry for 2-3 minutes or until they begin to brown.

   
4. 4

   In a small bowl, combine the ginger, sugar, tomato puree, apple cider vinegar and soy sauce, then leave to one side.

   
5. 5

   Lower the heat, then add the noodles, crispy tofu, sliced chilli and the sauce. Stir to combine and add a splash of water to loosen the sauce, if necessary.

   
6. 6

   Heat through for 30 seconds or so until the sauce becomes sticky, then remove from the heat and serve.