Method

• 1.
  Bring a large saucepan of water to the boil over high heat. Add the Brussels sprouts and cook for 3-4 minutes or until just tender. Drain and run under cold water to stop cooking.
• 2.
  Return the pan to the boil, then add the eggs. Cook for 6½ minutes. Run under cold water and peel.
• 3.
  Place the bacon in a cold frypan over medium heat. When it begins to sizzle and the fat starts to render, cook for 3-4 minutes until crisp. Add the garlic and cook a further 30 seconds until fragrant. Remove with a slotted spoon and drain on paper towel, leaving fat in the pan.
• 4.
  Add the drained Brussels sprouts, season and cook, tossing for 2-3 minutes until slightly charred.
• 5.
  For the dressing, combine all the ingredients in a bowl. Toss the Brussels sprouts through the dressing, then serve with the noodles, bacon and coriander.