Brussels sprout and artichoke stir-fry

Brussels sprout and artichoke stir-fry

Seasonal favourites with an Asian twist, this quick and simple dish is a great way to reinvent those leftover sprouts!

Serves 4 | Prep/cook 20 mins

100g brown rice noodles
3 tbsp rapeseed oil
1 red onion, chopped
1 clove garlic, crushed
300g Brussels sprouts, sliced
2 Jerusalem artichokes, sliced
½ tsp finely chopped red chilli
1 tbsp grated fresh ginger
2 tbsp dried goji berries

To garnish:
2 tbsp sesame oil
tamari sauce, to taste
2 tbsp chopped walnuts

1 To cook the rice noodles, place in a pan of boiling water and simmer for the time indicated on the package (usually about 5–8 minutes).

2 While the noodles are cooking, heat the oil in a wok. 
Add the onion and garlic and stir-fry for 1 minute over a high heat. Add the Brussels sprouts and artichokes and continue to stir-fry for 5 minutes, then add the chilli, ginger, and goji berries and stir-fry for a further 3 minutes.

3 Drain the noodles and either stir through the vegetables before serving or serve the vegetables on top of them. Drizzle with the sesame oil, add tamari sauce to taste, and scatter with the walnuts.

Per SERVING 360 cals, fat 22.5g, sat fat 2.5g, carbs 32.5g, sugars 13g, protein 8.5g, salt 1.2g, fibre 8g
Brussels sprout and artichoke stir-fry Reviewed by Unknown on 2/28/2020 Rating: 5
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