Brussels Sprouts With Egg Noodles Recipes

SAVORY THAI NOODLES WITH SEARED BRUSSELS SPROUTS

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

Ingredients

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.

BRUSSELS SPROUTS WITH EGG NOODLES

Brussels Sprouts With Egg Noodles image

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

Ingredients

1 1/2 lbs Brussels sprouts
4 tablespoons butter
2 tablespoons olive oil
1 large onion, coarse chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon pepper
1 teaspoon salt
1/8 teaspoon nutmeg, freshly grated
5 -6 ounces wide egg noodles, uncooked
2 tablespoons breadcrumbs, see step 12

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.

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