Serves 2-4 | 30 minute prep/cook
- 1 pound brussels sprouts
- 2 teaspoons olive oil
- 1 tablespoon peeled, mined ginger
- 1/2 teaspoon minced garlic
- 6 scallions, thinly sliced (keep white and green parts separate)
- 1/2 cup finely diced red bell peppers
- 1/2 cup finely diced yellow or purple bell peppers, or additional red peppers
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 3/4 cup water
- 8 ounces udon noodles
- 2 1/2 tablespoons dark miso
- 1 tablespoon olive oil, and 1 to 2 teaspoons chopped fresh rosemary, combined
- 1 to 2 tablespoons soy sauce
- 1/2 cup toasted pecans
Trim the root ends of the brussels sprouts. Rinse and cut them lengthwise. Set aside.
Break the udon noodles in half and add them to boiling water. Cook according to package (careful not to over cook). Strain and set aside, but be sure to reserve 1/2 cup of the noodle cooking water.
In a large skillet, heat the olive oil. Add the ginger and garlic, and cook over medium-high heat, stirring constantly, for about 20 seconds. Add the white parts of the scallions, bell peppers, and red pepper flakes and cook, stirring frequently for 1 minute.
Add the water and brussels sprouts. Cover and cook over medium-high heat until the sprouts are tender-crisp and still bright green (2 to 4 minutes). Add more water if the pan becomes dry. Set aside uncovered.
In a small bowl add miso, the 1/2 cup of noodle cooking water, the rosemary/olive oil, and 1 tablespoon of soy sauce.
Add the noodles to the skillet and stir in the miso sauce and green scallions. Add more soy sauce if needed. Cook over medium heat, stirring constantly, just until everything is hot. Add the pecans and serve.
Sourced from: Sass, Lorna. “Brussels Sprouts and Udon Noodles in Miso Sauce.” The New Vegan Cookbook.