Salsify and sprout top stir fry

It's a nightmare getting hold of salsify in sunny Farnborough (I say 'nightmare' - you can't), but I chanced upon some in a little independant supermarket when I visited the folks in Kent recently. That and sprout tops; sprouts themselves have been a revelation in stir fries this winter, tasting nothing like their boiled, festive counterparts.

2 Large salsify
A good handful of sprout tops
1 Red chilli, finely chopped
2 Garlic cloves, crushed
A thumb sized piece of root ginger, grated
250g Black rice noodles (I used King Soba)
1tbsp Chilli sauce
3tbsp Sesame oil

First prepare the salsify. Remove the rough brown skin with a potato peeler, cut into thumb-length pieces, then chop into matchsticks. Squeeze half a lemon into a small bowl of water and add the matchsticks (they go brown really quickly if you leave them in the air). Get your noodles on; when they're done pop them into a bowl of cold water ready for the wok.

Cut the stalks from the sprout tops, place a 4 or 5 leaves on top of each other at a time and roll into cigar shapes. Cut into ribbons at (ish) 5mm intervals. Heat the sesame oil in a wok, then add the chilli, ginger and garlic. After a couple of minutes mix in the salsify and sprout tops. Give it a few minutes then stir in the noodles and chilli sauce. Careful not to overcook the salsify & sprout tops; it's good when they have a bit of crunch.