Let me start by telling you it's 11 am here right now and I have been so excited to eat these leftovers for lunch I'm doing it right now. Also...Addison just went down for her nap so a quiet lunch sounds like heaven.
What you will need to shop for:
noodles (the ONLY thing I'd change about this is I'd make it with some like butternut squash ravioli) but regular noodles are totally fine too. Whatever ones you want to eat.
Brussel Sprouts
Bacon
Red Pepper Flakes
Lemon
Salted Butter
Apple Cider Vinegar
How to make:
Start cooking the noodles. While those are cooking take the bacon (4 slices is enough) and cook them until extra crispy. Then set to off to the side. Cut the Brussel sprouts into halves. I cooked the Brussel sprouts in the bacon grease you don't have to, but cook those as well until crispy and set off to the side. In the same pan or new one put 4 tbs of butter and let it melt. Add to the butter 2 tbs of apple cider vinegar, 1 lemon zested and some red pepper flakes. let it all simmer together until the butter is browned. Then pour the noodles in the pan with the sauce and mix it all up. Add the baccon and sprouts on top.
Start cooking the noodles. While those are cooking take the bacon (4 slices is enough) and cook them until extra crispy. Then set to off to the side. Cut the Brussel sprouts into halves. I cooked the Brussel sprouts in the bacon grease you don't have to, but cook those as well until crispy and set off to the side. In the same pan or new one put 4 tbs of butter and let it melt. Add to the butter 2 tbs of apple cider vinegar, 1 lemon zested and some red pepper flakes. let it all simmer together until the butter is browned. Then pour the noodles in the pan with the sauce and mix it all up. Add the bacon and sprouts on top.
Oh and in this pickture I'm drinking an amazing white wine I like to call the "porch pounder" because it is the perfect wine to drink on a hot summer day outside....and it goes down way to well. You can order the wine I love here.
