Creamy Peanut Noodles with Sriracha Glazed Brussels Sprouts

1.Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

2.Prepare the Brussels sprouts: In a medium bowl, toss the halved Brussels sprouts with olive oil, soy sauce, sriracha, and maple syrup until evenly coated.

3.Spread the coated sprouts in a single layer on the prepared baking sheet. Roast for 15 to 20 minutes, tossing halfway through, until tender and slightly caramelized. Set aside.

4.While the sprouts roast, cook the noodles according to package directions until al dente. Reserve about 1/2 cup of the starchy cooking water before draining the noodles.

5.Prepare the peanut sauce: In a large bowl, whisk together the peanut butter, tahini, soy sauce, rice vinegar, maple syrup, grated ginger, minced garlic, sesame oil, and 1/4 cup of hot water until smooth. If the sauce is too thick, add reserved noodle water, one tablespoon at a time, until it reaches a creamy, pourable consistency.

6.Add the drained, hot noodles directly into the bowl with the peanut sauce. Toss thoroughly until every strand is coated.

7.Divide the creamy peanut noodles among serving bowls. Top generously with the warm Sriracha Glazed Brussels Sprouts.

8.Garnish immediately with chopped peanuts, sesame seeds, and fresh cilantro, if desired. Serve warm.