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1
Trim off the root end of the Brussels sprouts, and discard any browned or damaged outer leaves.
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2
Cut the Brussels sprouts lengthwise into 1/4-inch slices, set aside.
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3
Begin bringing a large pot of water to the boil for the udon.
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4
In a large skillet, heat the oil.
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5
Add the ginger and garlic, and cook over medium-high heat, stirring constantly, for about 20 seconds.
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6
Add the sliced white part of the scallions, bell peppers, and red pepper flakes and cook, stirring frequently, for 1 minute.
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7
Turn off the heat.
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8
Standing back to avoid spattering oil, add the water.
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9
Add the Brussels sprouts, cover, and cook over medium-high heat until the sprouts are tender-crisp and still bright green, 2 to 4 minutes.
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10
(Add a few tablespoons additional water during this time if the mixture becomes dry.)
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11
Set the skillet aside, uncovered.
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12
Break the udon in half and add them to the boiling water.
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13
In a small bowl, dissolve the miso in 1/2 cup of the noodle cooking water.
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14
Stir in the rosemary-infused oil and 1 tablespoon of soy sauce.
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15
When the noodles are just short of done, drain them.
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16
Set them in the skillet with the Brussels sprouts, and stir in the miso sauce and reserved scallion greens.
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17
Add more soy sauce and rosemary oil, if needed.
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18
Cook over medium heat, stirring constantly, just until the mixture is good and hot.
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19
Toss in the pecans and serve immediately.
