Best 2 Brussels Sprouts With Egg Noodles Recipes
Brussels sprouts and egg noodles is a delicious and comforting dish that combines the earthy flavor of brussels sprouts with the tender texture of egg noodles. This versatile dish can be served as a main course or a side dish and is a great way to enjoy fresh and seasonal vegetables. While brussels sprouts with egg noodles is a classic dish, there are many variations and recipes to choose from, each offering a unique flavor and texture. Whether you prefer a simple preparation with butter and salt or a more elaborate dish with bacon, garlic, or cheese, there is a recipe for everyone.
Here are our top 2 tried and tested recipes!
SAVORY THAI NOODLES WITH SEARED BRUSSELS SPROUTS
Isa Chandra Moskowitz runs a vegan restaurant in Omaha, Neb., so she knows how to make plant-based food that meat-eaters will also like. This one-pot noodle dish, loosely based on pad Thai, has lively textures (like shredded brussels sprouts and chewy rice noodles) and super-satisfying flavors.
Provided by Julia Moskin
Categories dinner, quick, weeknight, noodles, vegetables, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 17
Steps:
- Make the sauce: In a blender or bowl, combine all the ingredients and mix until smooth. It should be thick but pourable like barbecue sauce; add water as needed to thin it out.
- Cook noodles for stir-frying according to the package directions; they should be slightly underdone. After draining, rinse well with cold water to stop the cooking. Toss noodles in 1 teaspoon coconut oil to prevent sticking.
- Cut scallions: Thinly slice the white parts, and cut the pale and dark green parts into 1-inch lengths.
- Heat a wok or large nonstick skillet over high. Add 2 tablespoons coconut oil and sprinkle in salt. Add brussels sprouts and sear, tossing occasionally, until browned and cooked through, about 5 minutes. Remove from the pan and set aside.
- In the same pan over high heat, heat remaining 1 tablespoon coconut oil. Add scallions and cook, stirring often, just until wilted, about 2 minutes. Add garlic, stir, then pour in about half the sauce and stir until bubbling.
- Add noodles and cook, tossing in the sauce until cooked through, about 2 minutes. Add the remaining sauce, cooked brussels sprouts, cilantro and bean sprouts, if using; toss to coat and heat through.
- Divide among plates. Garnish with peanuts, chile and lime wedges (if using) and serve immediately.
BRUSSELS SPROUTS WITH EGG NOODLES
A meatless main dish served with your favorite raita and a crusty bread. Or hearty side dish for smoked kielbasa, ham, pork.
Provided by Kathy228
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Trim ends of sprouts; cut small ones in half, large ones in quarters.
- Steam sprouts for 8-10 minutes or til ALMOST done. Drain.
- Meanwhile, heat the butter and oil in a large skillet.
- Add onions and sautee until just beginning to brown. Turn heat to low.
- Mix in the garlic powder, onion powder, pepper, salt. Cook for one minute then add nutmeg.
- Add the sprouts to the onion mixture and combine gently.
- Turn off heat, cover pan, and let set while the egg noodles cook.
- When noodles are ALMOST done, drain.
- Fold the noodles into the brussel sprout mixture. Taste to adjust seasonings; you may need more salt. Pour into an 8 x 8 x 2" baking dish. Sprinkle on crumbs.
- Cover with foil and bake for 20 minutes Remove foil and bake another 10 minutes or until the top starts to lightly brown.
- * your choice of crumbs such as: panko, soft bread crumbs, matzo meal, crushed crackers, toasted bread crumbs, grated parm. cheese.
Tips:
- Use fresh Brussels sprouts. Fresh Brussels sprouts are firm and have a bright green color. Avoid Brussels sprouts that are wilted or have yellow or brown spots.
- Trim the Brussels sprouts. To trim Brussels sprouts, cut off the stem end and any tough outer leaves.
- Blanch the Brussels sprouts. Blanching Brussels sprouts helps to preserve their color and nutrients. To blanch Brussels sprouts, bring a large pot of salted water to a boil. Add the Brussels sprouts and cook for 2-3 minutes, or until they are tender-crisp. Drain the Brussels sprouts and immediately transfer them to a bowl of ice water to stop the cooking process.
- Cook the egg noodles. While the Brussels sprouts are blanching, cook the egg noodles according to the package directions.
- Make the sauce. To make the sauce, whisk together the soy sauce, rice vinegar, sesame oil, and sugar in a small bowl. Set aside.
- Stir-fry the Brussels sprouts. Heat a large skillet over medium-high heat. Add the olive oil and the Brussels sprouts. Cook, stirring frequently, until the Brussels sprouts are browned and tender, about 5 minutes.
- Add the egg noodles and sauce. Add the cooked egg noodles and the sauce to the skillet with the Brussels sprouts. Stir to combine.
- Serve immediately. Serve the Brussels sprouts with egg noodles immediately, garnished with green onions and sesame seeds.
Conclusion:
Brussels sprouts with egg noodles is a quick and easy dish that is perfect for a weeknight meal. The Brussels sprouts are blanched to preserve their color and nutrients, and then stir-fried with egg noodles and a simple sauce made with soy sauce, rice vinegar, sesame oil, and sugar. This dish is a great way to get your daily dose of vegetables, and it is also a delicious and satisfying meal.
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