I love Brussel sprouts, but I know how much people hate them so I wanted to find a way to make them more appealing. so I shaved them up and sautéed them with soy, miso and sesame paste. I added some kale, carrot and radish and some sesame crusted tofu, its vegan (if you swap the egg noodles for a vegan alternative) which is great for all those taking part in veganuary (vegan January). I’m not vegan but I think its easy to create great meat free dishes when you are using Japanese flavours. I want to eat less meat than I do now so I am eating dishes like this as often as I can. this dish is so quick and is prepared and cooked in under 10 minutes, so I guess there is no excuse for me to not eat more healthier this year.

recipe

• 200g Brussel sprouts
• sesame oil
• handful of kale
• 2 tbsp. sesame paste
• 1 tbsp. brown miso paste
• 100 ml dark soy
• 4 tbsp light soy sauce
• 2 tbsp. rice vinegar
• 50 ml water
• 1 packet of fresh egg noodles or for vegan use noodles like soba or rice noodles
• 1 or 2 tbsp. sesame seeds (black and white)
• 1 carrot grated
• 2 radishes finely sliced

tofu

• 6 trips of tofu
• 1 tbsp. sesame paste
• 2 tbsp. soy sauce
• 5 tbsp. mixed sesame seeds

in a food processer with the slicing blade finely shave the sprouts and add to a pan with some sesame oil. Sautee and add the kale and then add the sesame paste, miso paste and soy sauce and noodles (if using the fresh ones you don’t need to pre boil them if using dried soba or rice noodles cook first according to packet) then add some water (50ml) and stir fry. add some sesame seeds and the carrot and radish and stir together.

for the tofu mix the sesame paste and soy sauce then dip the tofu strips in it and then coat in sesame seeds and pan fry in some sesame oil until golden

serve the noodles topped with the tofu.

notes want more of a fiery kick add some chilli or fresh ginger.