PURPLE SPROUTING BROCCOLI SATAY NOODLES
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
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.