SAVORY THAI NOODLES WITH SEARED BRUSSELS SPROUTS

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Savory Thai Noodles With Seared Brussels Sprouts image

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

1/3 cup tamari sauce
1/3 cup packed brown sugar
3 tablespoons white miso
3 tablespoons tomato paste
2 tablespoons tamarind concentrate
1 teaspoon red-pepper flakes
8 ounces Thai rice noodles
3 tablespoons plus 1 teaspoon coconut oil
1 bunch (6 to 8) scallions, trimmed
Kosher salt
8 ounces trimmed brussels sprouts, shredded or quartered
4 cloves garlic, minced
2 cups loosely packed cilantro leaves and thin stems
4 ounces mung bean sprouts (optional)
1/2 cup salted roasted peanuts, lightly cracked in a mortar or coarsely chopped
1 red chile, such as Fresno, thinly sliced (optional)
4 lime wedges, for serving

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.

Fify Ndizeye
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I love this recipe! It's a great way to get my kids to eat Brussels sprouts.


Anas Warricah
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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
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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
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This dish was a hit with my family! Even my picky kids loved it.


Diliph Paswan
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Definitely recommend this recipe! It's a great way to use up leftover Brussels sprouts.


M Pistol
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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
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Yum!


Melika Cox
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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
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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
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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!