Brussels Sprouts and Soba Noodles with Ginger-Honey Sauce

Ingredients
1/2 lb. Brussels sprouts (broccoli works well, too!)
1 medium shallot, diced
1 tbsp. olive oil
4 oz. buckwheat soba noodles
1" ginger, peeled and pureed (or squeezed from a tube)
1 tsp. sesame oil
1-2 tbsp. rice wine vinegar
1-2 tbsp. honey or agave
pinch of salt

Directions
In a food processor, shred Brussels a few at a time. Add shallot and continue to shred. Heat olive oil over medium heat and add shallot-Brussels mixture. Cook until sprouts are tender.

Add ginger to food processor and pulse until ginger is in fine pieces (if necessary). Add oil, vinegar, honey/agave, and salt, pulsing until combined. Taste and add more vinegar or honey/agave to taste. Add to Brussels sprouts and cook for 1 to 2 minutes.

Bring a pot of water to a boil, add soba noodles and cook according to package directions. Drain and add to sprouts.

Serve with toasted sesame seeds.