Brussel sprouts w/ sweet chilli sauce

On Tuesday night, Hunter and I decided to have stir-fry, vermicelli noodles, and roasted brussels sprouts (i looked it up, it's got an extra s on the end. Weird). The wok we were using was very finicky and less of a wok and more of a slow cooker, so we just had rice noodles with brussels sprouts and it was DELICIOUS.
I found a recipe for brussels sprouts with sweet chilli sauce that i wanted to try but realized around 7pm that we didn't have sweet chilli sauce. We do live in a city now and could have gone and bought some, but my bike's front light is dead and it is glacial temperatures outside so i improvised.

I used:

  brussels sprouts

  olive oil

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  garlic

  fresh ginger

  soy sauce

  fish sauce

  brown sugar

  red wine vinegar

  coconut oil

  chilli flakes

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  extra firm tofu

  coconut and olive oil

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  vermicelli noodles

  sesame oil

I did:
Heat the oven to 400, cut the ends off sprouts, cut in half and wash. Spread evenly in baking tray and coat generously with olive oil. Bake for 15-20 minutes, until almost at your desired tenderness. Remove from oven and coat with sauce. Then return to the oven and bake for a few more minutes. I put them back in the oven, turned it off, and left them in there for about 7 more minutes and they were perfectly tender without being mushy.

For the sauce: mixed together garlic, ginger, soy & fish sauce, sugar, vinegar, melted coconut oil and chilli flakes and set aside to "marinate" together while the sprouts baked.

For the tofu: cut into whatever shape you like, cook in hot wok with some oil, Asian Nori Salt, and pepper until desired crispy-ness. Set aside.

For the noodles: boiled water with some salt. Put the noodles in the bowl you will serve them in (i used a ceramic bowl), and then cover them in boiling water. Stirred them with a fork every minute or so, tasting the noodles for texture. Right before they are the perfect tender/crunchy combo for you (about three minutes for me), drained them in the sink, run a little cold water over them, and return to the warm bowl. Added a bit of sesame oil and toss.

Serve the brussel sprouts over the noodles as soon as they are out of the oven, preferably with a nice crisp beer!
My plan was to eat a whole box of Anna's ginger thins with a cup of tea after dinner, but this was so good and i eat so much i didn't even have room for cookies! I had them this morning though...

The next day we reheated the leftovers by sauteing (no microwave!) with a little extra coconut oil and soy sauce and it was as fantastic as i remembered it.

Do you have a favourite brussel sprouts recipe? I can't get enough of the little veggies lately and I'd love to try new recipes!