Miso Butter Noodles With Crispy Sprouts

a recipe by Waitrose

Ingredients:

1 medium Waitrose British Blacktail Free Range Eggs

1 nests medium egg noodles

25g unsalted butter, softened

1 clove/s garlic, grated

1½ tsp white miso

1 tsp clear honey

1½ tbsp extra virgin olive oil

100g Trimmed Brussels Sprouts, halved

1 lime, juice

1 salad onion, thinly sliced

Method:
Boil and peel a hard boiled egg, cook noodles to packet instructions.

In a bowl, beat together the butter, garlic, miso and honey until smooth. Set a pan over a high heat, then add the oil and cook the sprouts for 2-3 minutes until browned. Add a splash of water, cover and cook for 2 minutes more.

Add the butter and noodles to the sprouts, tossing well to coat the noodles in the sauce. Squeeze in a little lime juice to taste, adding a splash of water to loosen if needed, then transfer to a bowl. Cut the egg in half and set on top, then scatter over the salad onion and serve.