Brussel Sprouts are in season here in the US, so incorporating them into this recipe is easy and affordable!
Original recipe comes from New York Times, with some adjustments both in method and ingredients - I use rice stick noodles, and play around with the sauce a little bit (key element I change is drastically reducing the sugar content), as well as roasting the brussel sprouts to crisp them up! I also add lacinato kale, if I have some in the fridge!
I made this on a rapid time-lapse for Instagram, which you can check out HERE!
Time: 30 mins
· ⅓ c soy sauce sauce (original recipe called for tamari)
· 2T brown sugar (original calls for 1/3 cup)
· 3 T white miso
· 2 T tomato paste
· 2 T tamarind concentrate
· 1 T fish sauce (I like Red Boat)
· 1 t red-pepper flakes
· 1 bunch of rice stick noodles
· 2T Coconut oil or canola oil
· 1 bunch (6 to 8) scallions, chopped into 1" pieces
· 1 small bag of brussel sprouts, shredded (I use a food processor with the shredding attachment)
· 4 cloves garlic, minced
· 2 cups cilantro, chopped
· ½ cup salted roasted peanuts, chopped
· 4 lime wedges, for serving
Preheat oven to 400F
Make the sauce my mixing all sauce ingredients in a bowl, consistency should be like a barbecue sauce (I sometimes add a splash of water if it's too thick), set aside
Place shredded brussel sprouts on a baking sheet, sprinkle with olive oil and salt and bake for 20 minutes until crispy
Cook the noodles per the packet instructions, the ones I use call for: cover noodle in boiling water and set aside for 5 minutes, drain and set aside with a little bit of oil to prevent sticking
Sauté scallions in a wide skillet or wok, on medium to high heat, allow to soften and add garlic, stir for 2 minutes
Add half the sauce, and allow it to bubble, then add cooked noodles, continue to stir to combine
Add remaining sauce and kale (if adding), cooked brussels, cilantro and toss to combine
Serve with a wedge of lime, and sprinkled with fresh cilantro and peanuts!