Vegan Togarashi Brussels Sprouts with Soba Noodle Salad

0 Preheat the oven to 400 degrees(F).
1 Put the Brussels sprouts on a sheet pan, then drizzle with the olive oil. 
2 Sprinkle the sprouts with the Togarashi seasoning and the salt. Toss the sprouts with your hands to evenly coat with the oil and seasonings. 
3 Roast for 15-17 minutes or until the sprouts are soft and starting to brown. 
4 While the sprouts roast, make the soba noodle salad. Cook the soba noodles according to package directions. 
5 Once the noodles are done, drain and let cool for a few minutes. 
6 Add the noodles to a large mixing bowl, then add the cilantro, carrots and cucumbers to the bowl with the noodles. 
7 In a separate medium sized mixing bowl, whisk together the olive oil, sesame oil, rice wine vinegar, soy sauce, and agave. Then add the sesame seeds and red pepper. Whisk again. 
8 Pour the sauce into the bowl with the noodles and veggies and toss to combine. 
9 Once the sprouts are done, serve some roasted Togarashi Brussels sprouts with a side of soba noodle salad.