This tasty variety of broccoli is in season from around mid-February until the end of April. It’s just delicious in this healthy stir-fry.
Prep time: 10 mins
Cooking time: 15 mins
Total time: 25 mins
Skill level: Easy peasy
- 60g (2oz) dried medium egg noodles
- 500g (1lb) purple sprouting broccol, cut into florets
- 2tbsp sunflower oil
- 1 red chilli, deseeded and sliced
- 1tbsp freshly grated ginger
- 1 clove garlic, peeled and finely chopped
- 2tbsp soy sauce
- 1tbsp sesame oil
- 2tbsp sesame seeds
- Pour boiling water over the egg noodles and leave them to soak for 4-5 mins until they have softened, then drain them well.
- Bring a large pan of water to the boil, add the purple sprouting broccoli and cook for 2 mins to blanch it. Drain and allow the cold water to run through the broccoli to cool it quickly and preserve the colour. Drain it well.
- Heat the sunflower oil in a large frying pan, or wok, and add the sliced chilli, grated ginger and chopped garlic. Cook for about 1 min, then add the broccoli to the pan and stir-fry it for 2-4 mins, until it’s just tender. Add the egg noodles to the pan and then stir in the soy sauce, and cook for a further 1-2 mins, until the mixture is hot.
- Stir in the sesame oil and sesame seeds and mix them together well. Remove the pan from the heat and serve immediately. (Not suitable for freezing).
About purple sprouting broccoli: Some varieties of this broccoli are available earlier in the year, but one of the highest-yielding ones, Claret, comes into season in about mid-March. The head, stem and leaves can all be eaten and it’s great to use in a stir-fry or to steam.
Note: Calorie and fat values are for the maximum number of servings stated.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.