A quick and simple plant-based meal with garlic and ginger sauteed brussels sprouts and soba noodles.
Ingredients
1lb.brussels sproutstrimmed and sliced thin so you have ribbons
Avocado or grapeseed oil
Saltto taste
8ouncessoba noodles
1cupfrozen edamamethawed
Sesame seedsoptional
Sauce
3tablespoonstamarisoy sauce, or coconut aminos
Juice of ½ lime
2teaspoonssriracha
2garlic clovesgrated on a microplane or chopped very finely
1-inchpiece of gingergrated on a microplane or chopped very finely
For more protein, add one of the following:
1 fried or soft-boiled eggper person
1cupof roasted cashews
1cupof shredded cooked chicken or 1 chicken breastsliced thin
Instructions
Place a medium to large pot of water on to boil. Once boiling, add a big spoonful of salt and the soba noodles, cook according to the package (I cook mine for 4 minutes). Once just tender, drain the noodles.
While the water is coming to a boil, make your sauce by combining all the ingredients in a small bowl and whisking together.
In a large pan or skillet with high sides, heat enough avocado oil to cover the base over a medium-high heat. Add shredded brussels sprouts and a generous pinch of salt and cook for 5 minutes until golden in places and bright green. Add edamame to the pan and stir to heat through. Turn off the heat.
Add sauce and cooked noodles to the pan and toss to combine. Serve warm.