Brussels Sprouts and Udon Noodles in Miso Sauce

[Guest guest]

* Exported from MasterCook *

 

Brussels Sprouts and Udon Noodles in Miso Sauce

 

Recipe By : The New Vegan Cookbook ~ Lorna Sass

Serving Size : 3 Preparation Time :0:00

Categories : Main Dish

Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

Vegan

 

Amount Measure Ingredient -- Preparation Method

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

1 pound or two 10-ounce pints 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 -- (1/4 to 1/2)

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 1 -- plus more if

needed

tablespoon olive oil and 1 to 2 teaspoons

chopped fresh rosemary)

1 tablespoon Japanese soy sauce (Shoyu or Tamari) -- (1 to 2)

1/2 cup toasted pecans

 

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.

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.

 

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.

 

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.

 

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.

 

 

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

 

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

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

appreciated vegetable. Since the slices cook evenly and maintain their

sprightly green color and crunch, you will feel like you are being

introduced to a new vegetable.

 

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.