Purple broccoli & sesame stir-fry

1. Pour boiling water over the egg noodles and leave them to soak for 4-5 mins until they have softened, then drain them well.
2. 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.
3. 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.
4. 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.