Soba Noodles with Roasted Brussels Sprouts
Ingredients
- 300g brussels sprouts trimmed and sliced
- 200g soba noodles
- 1/2 cup walnut pieces
- 1/3 cup + 1 tbps extra virgin olive oil
- 3 tbsp red miso paste
- 2 tbs white miso paste
- 1 tsp chilli flakes
- 2 large garlic cloves, minced
Preparation
Preheat the oven to 200C. Toss the Brussels together with 1 tablespoon of olive oil and a sprinkle of salt. Spread on lined baking tray and bake for 20-30 mins until they are browned but still firm
Cook the soba noodles according to package instructions until tender. Reserve 1/4 cup of cooking liquid. Drain the noodles and rinse them under cold water until some of the starch is gone. Pour back into the pot
Pound the walnuts in a pestle and mortar until you have a mixture that is part finely ground and part chunky
Pour the olive oil into a saucepan set over a low heat. Add the miso and whisk it together. The miso will stay partly separate from the oil. Add the chili and garlic and simmer gently for about 5 mins. Stir in the walnuts and cook for another 2 mins
Add the miso sauce to a mixing bowl and dilute with some of the cooking water until the sauce is light and creamy. Toss together with the noodles and gently heat until warm. Toss in the roast sprouts and top with roast walnuts
