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Brussels Sprouts & Soba Noodle Stir Fry


A quick and simple plant-based meal with garlic and ginger sauteed brussels sprouts and soba noodles.

Ingredients

  • 1 lb. brussels sprouts trimmed and sliced thin so you have ribbons
  • Avocado or grapeseed oil
  • Salt to taste
  • 8 ounces soba noodles
  • 1 cup frozen edamame thawed
  • Sesame seeds optional

Sauce

  • 3 tablespoons tamari soy sauce, or coconut aminos
  • Juice of ½ lime
  • 2 teaspoons sriracha
  • 2 garlic cloves grated on a microplane or chopped very finely
  • 1- inch piece of ginger grated on a microplane or chopped very finely

For more protein, add one of the following:

  • 1 fried or soft-boiled egg per person
  • 1 cup of roasted cashews
  • 1 cup of shredded cooked chicken or 1 chicken breast sliced thin

Instructions

  1. 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.
  2. While the water is coming to a boil, make your sauce by combining all the ingredients in a small bowl and whisking together.
  3. 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.
  4. Add sauce and cooked noodles to the pan and toss to combine. Serve warm.