I really love this, but if you know me, I am obsessed with many asian things...asian food, asian home decorations...asian cars...asian dogs...ASIA. haha But seriously, here's some legit vegan "takeout" for you!
Please don't cringe and change pages simply because this contains brussels sprouts. Let's be honest here; when's the last time you actually tried them?! Were they cooked to a mushy state? I would hate them too. Give them a try, OR if you just can't stomach it, try one of the variations.
And fun fact: I always thought it was spelled "brussel" sprouts, however it is actually "Brussels" sprouts. Capital "b" and all! Crazy stuff. Apparently they originated in Brussels...who woulda thunk?! Obviously I need sleep...
Brussels Sprouts and Udon Noodles in Miso Sauce
16-20 oz brussel sprouts (If you can't stand brussel sprouts, try red [or green] cabbage!)
2 tsp olive oil
1 tbs peeled, minced ginger
1/2 tsp minced garlic
6 scallions, thinly sliced (green and white parts separated)
1 cup finely diced red bell pepper ( you may substitute 1/2 cup for yellow or orange bell pepper)
1/4 - 1/2 tsp crushed red pepper flakes
3/4 cup water
2 1/2 tbs dark miso
1 tbs rosemary-infused olive oil (or 1 tbs olive oil + 1-2 tsp fresh chopped rosemary)
1 tbs shoyu or tamari (japanese soy sauce, not highly processed)
1/2 cup toasted, roughly chopped pecans
Chop off the root end of the brussels sprouts and remove any browned outer leaves. Cut in half or into quarters. Set aside. (Now would be the time to prep you ginger, scallions, and bell pepper if you haven't already)
Bring a pot of water to a boil for the noodles. (Preheat oven to 350F if you haven't yet toasted the pecans)
Heat oil in a large skillet over medium heat. Add ginger and garlic, stirring constantly until browned and fragrant, about 20 seconds. Add the white part of the scallions, bell pepper, and red pepper flakes and cook, stirring frequently for about 1 minute.