Szechuan-Ginger Veggie “Noodles”

Spice Profile: ginger, black garlic, szechuan peppercorns

Chop & sauté 1 medium onion (or ½ a large onion), in a neutral oil (canola, vegetable, peanut, or sunflower, for instance) until translucent. Trim & slice in half a scant ½ lb. of Brussels Sprouts (all of this week’s Brussels) and rough-chop 2-3 carrots (optional – add a chopped parsnip, too!).  Add these veggies to the onion sauté along with the spice packet (2 tsp Stock+Spice Szechuan-Ginger Noodle Seasoning), and continue to sauté 10-12 minutes until tender. Add 2 TBSP of soy sauce and 2 TBSP of honey or maple syrup. Reduce heat & simmer a few minutes more. In a second pan, heat 1-2 TBSP of your vegetable oil over medium heat. Add the 1 lb. of veggie noodles, (any variety – beet, sweet potato, or butternut!) Briefly sauté to heat through. Add noodles to the other veggies, toss gently to coat the noodles. Enjoy!