Brussels Sprouts with Egg Noodles and Togarashi

"This is a great working lunch or easy dinner for one – it takes no more than 10 minutes from start to finish. The sauce is delicious made with tahini or with peanut butter, but it’s particularly great with darker Chinese sesame paste, which you can find in Asian supermarkets."

Recipe from Spice Kitchen by Sanjay Aggarwal (Quadrille Books, £22) Photography by Dan Jones


For The Sauce

To serve


  1. Trim the stem and any ageing outer leaves from each sprout and cut into quarters. Heat the sesame oil in a frying pan (skillet) or wok and fry the sprouts until they start to crisp and colour.
  2. Meanwhile, bring a small saucepan of water to the boil and cook the egg noodles following the packet instructions. Drain, then rinse under cold water. 
  3. Whisk together the sesame paste, soy sauce, rice vinegar, sesame oil and togarashi. Add the drained noodles to the sprouts and stir the sauce through. Serve with plenty of crispy fried onions for crunch and texture.
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  • Hi Andrea,

    There was a bug in our coding – all fixed now! Please see the instructions above.

    I hope this helps!

    Sarah at Sous Chef on

  • Where are the instructions for this recipe?

    Andrea Semple on

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