Thai Udon Noodles Sprouts aren’t just for Christmas! Try them in this warming recipe from Dr Sunni Patel at Dishdashdeets Serves 2 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: 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. 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. Serve the noodles on top of the reduced broth and top with coriander leaves, lime slices, crispy shallots and sesame seeds.