SASS - Brussels Sprouts and Udon Noodles Miso Sauce

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Interesting combinations to try.

brussels sprouts, brown-rice udon noodles, bell peppers, miso, olive oil and

rosemary.

 

 

 

* Exported from MasterCook *

 

Brussels Sprouts and Udon Noodles Miso Sauce

 

Recipe By :New Vegan Cookbook by Lorna Sass

Serving Size : 3 Preparation Time :0:00

Categories : 2001/08/06

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound trimmed brussels sprouts

2 teaspoons olive oil

1 tablespoon peeled minced 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 teaspoon crushed red pepper flakes -- or double to taste

3/4 cup water

8 ounces udon noodles

(Eden foods makes a nice brown rice udon)

2 1/2 tablespoons dark miso

1 tablespoon rosemary-infused olive oil -- or more

(or 1 tablespoon olive oil

and 1 to 2 teaspoons chopped fresh rosemary)

1 tablespoon Japanese soy sauce -- may double

(shoyu or tamari)

1/2 cup toasted pecans

 

1. Trim off the root end of the Brussels sprouts, and discard any browned or

damaged outer leaves. Cut the Brussels sprouts lengthwise into 1/4-inch slices.

Set aside. Begin bringing a large pot of water to the boil for the udon.

 

2. In a large skillet, heat the oil. Add the ginger and garlic, and cook over

medium-high heat, stirring constantly, for about 20 seconds. Add the sliced

white part of the scallions, bell peppers, and red pepper flakes and cook,

stirring frequently, for 1 minute.

 

3. Turn off the heat. Standing back to avoid spattering oil, add the water. Add

the Brussels sprouts, cover, and cook over medium-high heat until the sprouts

are tender-crisp and still bright green, 2 to 4 minutes. (Add a few tablespoons

additional water during this time if the mixture becomes dry.) Set the skillet

aside, uncovered.

 

4. Break the udon in half and add them to the boiling water. In a small bowl,

dissolve the miso in 1/2 cup of the noodle cooking-water. Stir in the

rosemary-infused oil and 1 tablespoon of soy sauce.

 

5. When the noodles are just short of done, drain them. Set them in the skillet

with the Brussels sprouts, and stir in the miso sauce and reserved scallion

greens. Add more soy sauce and rosemary oil, if needed. Cook over medium heat,

stirring constantly, just until the mixture is good and hot. Toss in the pecans

and serve immediately

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 572 Calories; 21g Fat (31.7% calories

from fat); 10g Protein; 91g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol;

896mg Sodium. Exchanges: 5 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 4 Fat.

 

NOTES : 1) If you've never sliced Brussels sprouts before tossing them into the

pot, you're about to discover the ideal way to prepare this underappreciated

vegetable. Since the slices cook evenly and maintain their sprightly green odor

and crunch, you will feel like you are being introduced to a new vegetable. 2)

In this dish, you'll be tossing the sliced Brussels sprouts with Japanese udon

noodles, bell peppers, and pecans. An East-West sauce is quickly made by

blending the fermented soybean paste called miso with rosemary-infused olive oil

and a little of the noodle cooking-water. This recipe calls for dark miso),

which is generally saltier and aged longer than light miso, so avoid any

temptation to make a substitution. You'll find udon noodles and miso in Asian

groceries and health-food stores. Leftovers are likely to need perking up with

soy sauce or lemon juice.

 

Nutr. Assoc. : 214 0 26086 0 0 0 2236 2236 0 0 0 26633 0 905 986 0 0 1396 0

904432

 

 

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