Asian Spiced Noodles with Greens, Brussels Sprouts & Mushrooms
A quick 30-min dinner or lunch that is so quick to make and is such a joy to eat. I love the Asian flavours and textures in the quick noodle dish.
I could honestly eat noodles everyday and I’m not fussy on how I have them. This is a good clearing out the fridge dish to use those veggies and greens hanging about at the back of your fridge.
Tips:
- Feel free to double up on the veg if you feel like more greens than noodles.
- You can use spaghetti if you don’t have noodles, broccoli instead of sprouts and more greens if you have no mushrooms.
- You can make this MISO DRESSING instead which is such a knock out and it can be doubled up and kept in the fridge to pour over veggies or salads.
Asian Spiced Brussel Sprout & Mushroom Noodles
A quick & easy 20 minute lunch or dinner noodle dish that I could honestly eat all day!
Ingredients
- 3 tbspn extra-virgin olive oil
- 500 g Brussels sprouts halved or larger ones quartered
- 600 g mushrooms sliced
- 1/2 bunch greens washed & finely chopped
- 6 cm ginger finely grated
- 3 garlic cloves minced,
- 1 small red chilli sliced (opt)
- 4 bundles of noodles/GF noodles
- 1 tsp Chinese five-spice or mixed spice
- 1 small bunch spring onions white & green parts, roughly chopped
- 4 tbspn tamari or soya sauce (more to taste)
- 3 tsbpn black sesame seeds toasted
- handful coriander & mint, roughly chopped to garnish
- juice and zest of 1 lime (more to serve)
Instructions
- Bring a large pot of water to the boil, enough to cook the noodles in. Add the Brussel sprouts to the water and simmer for 5 minutes, drain. Add the noodles to the same water and cook until al dente, drain well. Some noodles, including gluten-free noodles can stick a bit, while the noodles are simmering, I tend to try to keep them from tangling together using a fork.
- Heat oil into a large deep sided frying pan on a high heat, fry the sprouts for about 5 minutes until you have a nice colour on them. Add the mushrooms, greens, garlic, ginger, chilli if using and spice and stir fry, adding some oil if the mixture looks dry. Fry until golden, add the tamari and lime juice, taste and adjust the seasoning.
- Add the cooked noodles to the sprout mix and swirl everything together to make sure the noodles are evenly coated with the soy and lime juice. Add the spring onions, taste and season. finally sprinkle some chopped herbs and the sesame seeds.
- Divide the noodles to 4 warmed bowls, top with the chopped herbs and sesame seeds. Serve with soy and more limes on the side. Enjoy!
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