Vermicelli Noodle Bowl - Ends + Stems with Chef Alison

Ingredients

• 2 Carrots
• 1 Bell Pepper (Orange, Yellow or Red)
• 1 ⁄ 4 pound Brussels Sprouts
• 1 Tablespoon Unsalted Butter
• 1 Tablespoon White Sugar
• 3 Tablespoons Rice Vinegar
• 1 Tablespoon Fish Sauce (or use vegan version, or soy sauce)
• 1 clove Garlic (minced)
• 2 Tablespoons Oyster Sauce
• 2 Tablespoons Canola Oil
• 1 Lime (zest and juice)
• 1 ⁄ 4 pound Arugula
• 1 Tablespoon Black Sesame Seeds
• 2 Tablespoons Sunflower Seeds