Brussels sprouts aren’t just for Christmas – add them to a healthy noodle pot for extra nutrition and crunch
Ingredients
- 100g soba noodle
- 100g shredded curly kale
- 2 tsp sesame oil
- 2 lean chicken breasts, skin removed and sliced into thin strips
- 25g fresh ginger, peeled and sliced into matchsticks
- 1 red pepper, deseeded and thinly sliced
- handful of brussels sprouts, cut into quarters
- 1 tbsp low-sodium soy sauce
- 2 tbsp rice wine or white wine vinegar
- 1 lime, zest and juice
Method
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Cook the noodles following pack instructions, then drain and set aside. meanwhile, heat a large wok or frying pan and add the kale along with a good splash of water and cook for 1-2 mins until wilted, with a little bite remaining, then cool under running water to keep the colour.
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Add half the oil and cook the chicken strips until browned, then remove and set aside. Heat the remaining oil and fry the ginger, pepper and brussels sprouts until softened a little. return the chicken and kale and add the noodles.
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Tip in the soy, rice wine and lime zest and juice along with enough water to create a sauce that clings to the ingredients. Serve immediately.