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Meera Sodha’s Sprout & Chilli Peanut Noodles

Meera Sodha caught up with our recipe buddies over at MOB Kitchen and they didn’t just go sprout, they went sprout sprout! This Sprout & Chilli Peanut Noodles recipe has made us really excited for sprout season.

Serves 4 Total Time 25 mins


Get the ingredients here

  • 500g sprouts, finely shredded, Meera uses Ocado sprouts
  • 1-2 tbsp chilli oil, Meera likes Lee Kum Kee 
  • 1 1/2 tbsp Ocado white wine vinegar  
  • 3 tbsp Ocado toasted sesame oil 
  • 3 tbsp light soy 
  • 1 tbsp black sesame seeds, plus more to decorate
  • 4 tbsp or 50g salted peanuts, chopped, plus more to decorate
  • 6 spring onions, finely chopped, whites and greens separated 
  • 200g whole wheat noodles 
  • 3 fat cloves of Ocado garlic, peeled and minced 
  • Fine sea salt, to taste


  1. First, make the chilli sauce. Put ½–1 tablespoon of chilli ‘sediment’ from the bottom of the jar into a small bowl, alongside 1 tablespoon of the chilli oil. 
  2. Add to it the white wine vinegar, 2 tablespoons of toasted sesame oil, 3 tablespoons of soy sauce, sesame seeds, peanuts and a small handful of the greens from the spring onions (leave the rest to decorate the dish later). Leave to one side. 
  3. Cook the noodles according to the packet instructions, making sure you wiggle them to separate. 
  4. Drain and wash the noodles with cold water until cooled. Drain again and leave to one side. 
  5. To cook the sprouts, heat 1 tablespoon of sesame oil over a medium heat.
  6. When hot, add the garlic and the spring onion whites, fry for 2-3 mins then add the sprouts and crank up the heat to high. 
  7. Hard fry the sprouts for 4-5 mins until charring and tender then add the noodles and the sauce.
  8. Gently mix together (Meera finds a spaghetti fork useful for this) and taste, adding salt if need be. 
  9. Plate up, sprinkle over with spring onion greens, sesame seeds and more peanuts – and more chilli oil if you wish. 

Keep an eye out for more Meera content in the coming weeks.

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