The legend that is Meera Sodha came to MOB to make her incredible vegan noodles. Using shredded sprouts so none of your brussels go to waste.
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Serves
4
Brussels Sprout
Garlic Clove
Spring Onion
Salted Roasted Peanut
Crispy Chilli Oil
White Wine Vinegar
Sesame Oil
Soy Sauce
Black Sesame Seed
Whole Wheat Noodle
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Serves
4
Brussels Sprout
Garlic Clove
Spring Onion
Salted Roasted Peanut
Crispy Chilli Oil
White Wine Vinegar
Sesame Oil
Soy Sauce
Black Sesame Seed
Whole Wheat Noodle
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Step 1.
Start by prepping your veg. Finely shred your sprouts and mince up your garlic. Finely slice your spring onions, separating the whites and the greens. Finely chop your peanuts. Keep all these ingredients separate for now.
Step 2.
For the chilli sauce, add the chilli oil to a bowl (you want an equal amount of solid crunchy sediment and liquid oil from the jar) along with the white wine vinegar, sesame oil and soy sauce.
Step 3.
Set aside a handful each of the chopped peanuts, spring onion greens and sesame seeds for garnish. Add the rest to the chilli sauce and mix to combine.
Step 4.
Cook the noodles following packet instruction then rinse with cold water to cool and drain. Set aside.
Step 5.
Heat a glug of sesame oil in a large pan set over a medium heat. Add the garlic and the spring onion whites and fry for 2-3 mins until softened and fragrant. Then, add the sprouts and crank the heat up to high. Hard fry the sprouts for 4-5 mins until tender and starting to char.
Step 6.
Add the noodles and chilli sauce to the pan. Gently mix together then season to taste, adding salt if need be.
Step 7.
To serve, divide the noodles between bowls. Sprinkle over the remaining spring onion greens, sesame seeds and more peanuts. Add more chilli oil if you wish.
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