Bring a large pot of water to a boil. Season well with salt and cook the back bean noodles according to the directions on the package. Reserve a little bit of the cooking water and drain the noodle. Set aside.

Rinse the brussels sprouts and cut the core, just enough to be able to peel apart the leaves one by one.

In a large sauté pan add a lug of olive oil and sauté the onion with a pinch of sea salt on medium flame until it starts to get a nice golden brown color.

Add the caraway seeds and red chile pepper and give it a nice stir to coat in the oils. Add the brussels sprouts leaves to the pan and using a pair of tongues toss them around for a few minutes until they start to wilt. Season to taste with more sea salt.

Add the cooked black bean noodle to the pan with the onions and brussels sprouts. Add the avocado slices and squeeze the lime juice on top. Finish with a drizzle of extra virgin olive oil and give it a gentle toss to combine. Add a little bit of the reserved pasta water if you need to stretch out the sauce a little bit.

Sprinkle with the fresh dill and lots of freshly cracked black pepper. Serve with extra lime wedges on the side.