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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Fify Ndizeye
[email protected]I love this recipe! It's a great way to get my kids to eat Brussels sprouts.
Anas Warricah
[email protected]The Brussels sprouts were a bit too charred for my taste. I'll try cooking them for a shorter amount of time next time.
GAMING FIGHTER NF
[email protected]I've made this recipe several times and it's always a crowd-pleaser. It's a great dish to serve at parties or potlucks.
Rana Rashid
[email protected]This dish was a hit with my family! Even my picky kids loved it.
Diliph Paswan
[email protected]Definitely recommend this recipe! It's a great way to use up leftover Brussels sprouts.
M Pistol
[email protected]This recipe was easy to follow and turned out great. I used a little less soy sauce and it was still very flavorful.
Warren Dikezia
[email protected]Yum!
Melika Cox
[email protected]Loved the mix of textures and flavors. The Brussels sprouts added a nice crunch to the soft noodles. The sauce was also really tasty. Will definitely make again!
Sarah Roleplay
[email protected]Followed the recipe exactly and it came out great! The Brussels sprouts were perfectly caramelized and the noodles were delicious. Will definitely make again!
Sonu Mallah
[email protected]This recipe is incredibly flavorful and easy to make! The combination of crispy Brussels sprouts and savory Thai noodles is a winning combo. I used a little extra ginger and garlic, and it turned out perfectly. Definitely a keeper!