Miso Brussel Sprouts Rice Noodles, highly packed with nutrients, boldly zinged with Miso paste and nicely browned. Throw over some pasta and enjoy!
Now this Miso Brussel Sprouts Rice Noodles Recipe has been standing straight and silent in my prepare folder for months now. And maybe I have missed the pin sharp season time for making Brussels sprouts anything, but I have really had enough of those green beauties waiting for a better time. Because there’s no better time than right this time, right?
That said, I won’t be saying much more because there is not much of a story about those Brussels fellows. Nothing extraordinary happened on that day, except Mr Nicolas being really eager to photobomb my every photo (I dare you to find him!) and me sending him away because I wasn’t eager having him hairbombing my table at all. Ok, before you go yucking away, he doesn’t hairbomb anything, it’s just my feeling that he would. And he doesn’t.
Another thing I have to admit is that I don’t really fancy Brussels sprouts in their usual forms (God forbid steamed ones) but they really do look so pretty and pose so well. And we really need to eat them because they are high in minerals, vitamins and fibre and low in calories. Brussels sprouts are highly packed with vitamin K, C, B6 and folates. Add to that, they are bursting with antioxidants and give inflammatory and detox support to our body.
So! Do we need more reason to have them? Oh, just one, I think. And it’s as important as any other enlisted above. It’s hands down proved the best recipe for Brussels sprouts haters that they will actually love! Ok, maybe not adore for life, but they will eat it and enjoy it!
Reason enough? Yup. I think so too 🙂
This is not my recipe, I slightly adapted it from Adam Liaw. Shortly, I used water instead of wine because my kids ate it. Also, I omitted the butter and added just a little bit of olive oil. Therefore, it’s Adam’s recipe. Here goes my adaptation:
Miso Brussels Sprouts Rice Noodles
Slightly adapted from Adam Liaw’s recipe
250 g rice noodles, cooked by the package instructions
2 cups Brussels sprouts, cut in half
1/4 cup water (or white wine, as original recipe calls for)
1 tsp sugar
2 – 3 tbsp olive oil for cooking
1 tbsp Miso paste
Cook rice noodles as stated on the package. Drain, set aside.
Cook Brussels sprouts on olive, cut side down, on low to medium heat until they get nice and browned. Do not stir, rather shake the pan. Mix water with Miso paste and sugar and pour over the sprouts. Cook some more till the water evaporates and it all gets nicely caramelized. It shouldn’t take long. When done, toss gently with some rice noodles and enjoy!
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