Serves 2 


For the peanut sauce 

4 tbsps peanut butter 

2 tsps light soy sauce 

1 tsp maple syrup 

1 lime, juiced 

¼ tsp chilli flakes 

1 clove of garlic, crushed 


For the noodles 

200g wide rice noodles 

2 tbsps sesame oil

250g purple sprouting broccoli, trimmed into 1cm wide spears 

1 red chilli, finely sliced 

15g breadcrumbs 

1 tbsp black sesame seeds 

Leaves from 1/2 small bunch of mint, picked 

Mix all of the ingredients for the peanut sauce together and loosen with 3-4 tablespoons of water until the sauce is a few shades paler and turns a pourable consistency. Set aside. 


Cook the noodles according to packet instructions then drain and toss with half of the sesame oil. Keep warm. 


Steam the broccoli over a pan of boiling water for 4-6 minutes until the tip of a sharp knife passes through easily. 


Meanwhile, heat the remaining oil in a small frying pan. Add the chilli, breadcrumbs and sesame seeds and stir over a medium heat for 3 minutes until the breadcrumbs turn golden brown and crispy. 


Lift the noodles onto a platter, top with the mint, broccoli and breadcrumbs and drizzle over some of the peanut sauce with the rest in a bowl at the table.