½ cup of date paste or another liquid sweetener (see notes)
6 Tbsp. miso paste
4 Tbsp. tomato paste
4 Tbsp. tamarind paste
2 tsp. red chili flakes
10 oz. (300 gm.) whole wheat vegan noodles or rice noodles
1 lb. (500 gm.) Brussels sprouts, trimmed, washed, and quartered
1 bunch (6-8) scallions, trimmed and cut into ¾ inch pieces
4 cloves garlic, minced or pressed
A 1-inch piece of ginger, peeled and minced (about 1 Tbsp.)
10 oz. (300 gm.) mung bean sprouts
2 cups of loosely packed cilantro (coriander), leaves plus thin stems
¼ cup of chopped peanuts (optional)
1red chili, thinly sliced (optional)
Make the sauce first by whisking the soy sauce, date paste, miso paste, tomato paste, tamarind paste, and chili flakes in a small bowl or blender. Set aside.
Cook the noodles according to the package directions while you prepare the rest of the ingredients. When they are done, drain them and rinse them with cold water. Set them aside.
Heat a large skillet or pot to medium heat and add the quartered brussels sprouts. Sauté the sprouts, moving them frequently until they start to brown (about 5 minutes). Remove the brussels sprouts from the skillet.
In the same hot skillet, add the scallions, garlic, and ginger. Stir the ingredients around for 1-2 minutes until the scallions just start to soften.
Add the noodles to the same skillet, plus half the sauce. Mix well.
Add the bean sprouts, cilantro, brussels sprouts, and the remaining sauce. Give everything a stir so that the sauce covers everything.
Remove the skillet from the heat and squeeze half the lime over the noodles.
Serve with more lime wedges, chopped peanuts, and chili slices if desired.
Nutritional information includes 1/4 a cup of peanuts.
If you do not have date paste, you can use another liquid sweetener such as agave syrup, brown rice syrup, or maple syrup. Use the same amount as in the recipe.
Keep any leftover noodles in the refrigerator for up to 2 days. Noodles can be reheated in the microwave or on the stovetop. Add a bit of water to keep the noodles from sticking together if using the stove to reheat.
If you use frozen brussels sprouts, per-cook them by baking them for 30 minutes in the oven at 4000 F. (2000 C.). This is a longer process, but it will help keep the sprouts from getting mushy.
Instead of quartering the sprouts, you can shred them using a sharp knife or food processor set on a coarse chop blade. Shredded sprouts won’t get brown as brown and seared.