Ching He Huang served up tasty Thai style roasted sprouts with creamy coconut noodles using leftover Burssels sprouts on today’s episode of Lorraine.

The ingredients are: 200g Brussels sprouts, trimmed, 1 tbsp rapeseed oil, 1 tsp vegan Thai red curry paste, 2 tbsp sweet chilli sauce, 1 tbsp golden syrup and 50g raw unsalted cashew nuts.

For the noodles and sauce: 200g dried wheat-flour noodles, 1 tbsp toasted sesame oil, 2 cloves garlic, roughly chopped, 3 small shallots, roughly chopped, 2 lemongrass stalks, roughly chopped, 1 tbsp rapeseed oil, 1 tsp vegan Thai red curry paste, 400ml can coconut milk, 1 tbsp tamari or low-sodium light soy sauce and Small handful of chopped coriander, to garnish.

See recipes by Ching in her book titled: Asian Green: Everyday plant-based recipes inspired by the East availale from Amazon now.