Do something different with broccoli with this umami bowl of noodles. A crispy chilli oil topping really enhances the dish – it’s well worth investing in a jar
Prep:15 mins
Serves 2
3 sausages, skins removed2 tsp soy sauce2 tsp sugar8-10 spears thin-stemmed broccoli, halved if long, or a small head of regular broccoli, cut into florets2 tsp sesame oil1 tsp toasted sesame seeds1 large garlic clove, crushed15g ginger, peeled and grated4 spring onions, finely sliced, white and green parts separated2 tsp miso paste2 tbsp tahini200g cooked udon noodlescrispy chilli oil, to serve (optional)
STEP 1Heat a frying pan over a medium heat and fry the sausagemeat for 8-10 mins, or until brown and crispy, breaking it up with a spoon. The sausagemeat will release fat as it cooks, so there’s no need for oil. Add 1 tsp of the soy sauce and 1 tsp of the sugar and cook for another minute, then use a slotted spoon to scoop the meat out of the pan and set aside on a plate.STEP 2Heat the oven or an air-fryer to 180C/160C fan/gas 4. Toss the broccoli in the sesame oil, sesame seeds and a pinch of salt and pepper. Arrange on a baking tray or put in the basket of the air-fryer. Cook for 12-15 mins until crispy, turning the pieces over halfway through.STEP 3Meanwhile, add the garlic, ginger, white parts of the spring onion, miso and remaining soy and sugar to the pan over a medium heat and cook for a few minutes, then add a splash of water to help deglaze the pan (lifting the sticky bits off the bottom). Add the tahini and 200ml water, and stir for a couple of minutes to bring the flavours together.STEP 4If using ready-cooked noodles, heat them following pack instructions, then add to the sauce and simmer gently for 1-2 mins, adding a splash more water if needed – the sauce should be loose and soupy. Reheat the crispy sausage in a microwave or frying pan, if necessary. Transfer the noodles to shallow bowls and pour over the sauce. Top with the sausage, broccoli, spring onion greens and a little crispy chilli oil, if you like.
