Sprouts aren’t just for Christmas! Try them in this warming recipe from Dr Sunni Patel at Dishdashdeets

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Serves 2

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Ingredients:

• 1 can coconut milk
• 1 lime, halved
• 2 lemongrass stalks
• ½ tsp turmeric
• ½ tsp chilli powder
• 4 kaffir lime leaves
• Minced garlic
• Minced ginger
• Minced galangal
• 3 stalks fresh coriander
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 100g peas
• 100g edamame
• 200g sprouts halved
• 300g udon noodles
• Dried crispy shallots
• Sesame seeds

Method:

1. In a pan, add the coconut milk, juice of half a lime, lemongrass, turmeric, chilli powder, lime leaves, ½ tsp each of garlic, ginger and galangal with the stems of the coriander (reserving the leaves). Let the mixture simmer and reduce by a third.
2. Sauté ½ tsp of garlic and ginger with some sesame oil and soy sauce and stir fry the sprouts, peas, edamame and noodles until cooked with a slight char.
3. Serve the noodles on top of the reduced broth and top with coriander leaves, lime slices, crispy shallots and sesame seeds.