For the sauce: 2 teaspoons sambul chili paste 1/4 cup tamari 1/4 cup water 1 tablespoon agave or sugar 2 teaspoons fish sauce
For the noodles: 1/2 cup water 5 ounces (about 6 slices) thick cut bacon, cut into 1/2-inch pieces 8 ounces Brussels sprouts, cut in 1/4-inch pieces 1/4 cup canola oil 1 egg, scrambled 1 1/2 tablespoons garlic, chopped 3 scallions, whites a greens separated, sliced 4 ounces white onion, diced 4 ounces fennel, bulb only and diced 2 carrots, diced 4 turns black pepper 1 lime, juiced
Fill container with hot water and soak noodles for 45 minutes.
For the sauce: Whisk sambul, tamari, water, agave and fish sauce in a bowl. Set aside.
For the noodles: In a small sauté pan add 1/2 cup of water and bacon and cook over high heat. Once the water evaporates, about 10 minutes, lower heat to medium and cook until the bacon is crispy. Remove bacon using a slotted spoon, leaving bacon fat in pan, and transfer to a paper towel lined dish. Add Brussels sprouts and cook on both sides until browned, about 4-6 minutes. Remove Brussels sprouts and set aside.
Add canola oil in wok over medium high-heat until hot. Add egg and scramble. Add garlic, scallion whites, onions and cook for 2 minutes. Add fennel, carrots and black pepper and cook for 3 minutes.
Add noodles, sauce, Brussels sprouts, and bacon to the wok. Toss together. Top with scallion greens.