Crispy Brussels sprouts and thin noodles in a tangy sauce.
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Nutrition per Serving
Ingredients
Estimated total cost: €2.81 · €0.70/serving
- 6 ounces dried rice sticksEst. price €0.90–€1.80
- 8 ounces Brussels sproutsEst. price €1.20–€2.50
- 2 tablespoons olive or canola oilEst. price €0.20–€0.40
- 1/2 teaspoon any raw white riceEst. price €0.01–€0.03
- 1/2 teaspoon whole brown mustard seedsEst. price €0.08–€0.15
- 4 dried hot red chiliesEst. price €0.15–€0.30
- 5 fresh basil leavesEst. price €0.25–€0.50
- 1 teaspoon saltEst. price €0.02–€0.05
Steps
- 1Place the rice sticks in a bowl of cold water and allow them to soak for 2-3 hours. Cut the noodles using kitchen scissors to shorten them for easier handling. Drain the noodles and let them sit in a strainer until ready to use.
- 2Prepare the Brussels sprouts by trimming off the ends. Cut them in half lengthwise, then slice them crosswise into thin shreds measuring 1/4 inch in thickness.
Cultural note
The combination of Brussels sprouts with tangy noodles likely has Asian influences, possibly inspired by Thai or Vietnamese cuisine. Mustard seeds and dried chilies are commonly used in Asian cooking, adding a spicy kick to the dish.
Seasonal note
Brussels sprouts are typically in season during the fall and winter months, making this dish ideal for cooler weather. Basil leaves can be grown in the summer months, providing a fresh element to the dish during that season.
Health note
This dish is a good source of vitamins A, C, and K, which are essential for immune function, skin health, and blood clotting. The high fiber content from Brussels sprouts and rice sticks promotes digestive health, while the moderate fat content adds satiety to the meal.
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