Asian Spiced Brussel Sprout & Mushroom Noodles

PREP TIME: 5mins


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.

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.

Serving Suggestion:

This dish serves 4 with leftovers for lunch the next day (yeah)! 20min dish – minimal cleaning. Win/Win


  1. 500g Brussels sprouts, large ones quartered
  2. 3tbspn oil
  3. 600g mushrooms, sliced
  4. 1/2 bunch greens, washed & finely chopped (I used chard)
  5. 6cm ginger, finely grated
  6. 3 garlic cloves, minced,
  7. 1 small red chilli, sliced (opt)
  8. 4 bundles of noodles/GF noodles
  9. 1tspn five-spice or mixed spice
  10. 2tbspn maple syrup
  11. 4tbspn tamari or soya sauce
  12. 3tsbpn black sesame seeds (opt)
  13. fresh herbs, I used coriander and mint
  14. juice and zest of 1 lime


(1) Bring a large pot of water to the boil. 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 and spice and fry stir fry, adding some oil if the mixture looks dry.

(2) Add the noodles to the boiling water following the label instructions. Once the sprouts are tender and the mushrooms have a good golden colour to them, add the maple syrup, tamari and lime juice to the sprouts mix and mix together adding a dash of noodle water to make sure you have enough sauce to mix the noodles. Drain the noodles once cooked.

(3) Add the cooked noodles to the sprout mix and swirl everything together to make sure the noodles are evenly coated. Taste and season, finally sprinkle some chopped herbs and the sesame seeds.

Kitchen Story:

Recipe inspired by Melissa Hemsley Eat Green Book

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