INGREDIENTS

250g (8.8 oz) flat rice noodles
1 tablespoon of low salt soy sauce
1 tablespoon of lime juice
2 teaspoons of brown sugar
2 tablespoons of sunflower oil
1 clove of garlic chopped
2 spring onions thinly sliced
200g (7 oz) brussels sprouts (cooked)
100g (3.5 oz) bean sprouts
30g (1 oz) unsalted peanuts, roughly chopped

DIRECTIONS

1.) Cook the noodles according to packet instructions. Once cooked, drain and rinse under cold water and set aside.
2.) Combine the soy sauce, lime juice and sugar in a small bowl.
3.) Heat a pan on medium heat and add 2 tablespoons of sunflower oil. Fry the garlic, spring onions and cooked sprouts for around 2 minutes. If you need to cook the sprouts, boil for around 8-10 minutes.
4.) Add the noodles to the pan and the beansprouts. Fry for 1 minute. Pour over the sauce and mix well. Once heated through, serve in 2 bowls. Scatter with nuts.