Best 2 Brussels Sprouts With Egg Noodles Recipes
Indulge in a delightful culinary journey with our versatile Brussels sprouts and egg noodles recipes. From classic comfort food to innovative fusion dishes, our collection caters to diverse tastes and dietary preferences. Discover the perfect balance of flavors and textures in our featured recipes:
- **Brussels Sprouts with Egg Noodles and Bacon**: A timeless classic, this recipe combines the earthy sweetness of Brussels sprouts with crispy bacon and tender egg noodles, creating a hearty and satisfying meal.
- **Roasted Brussels Sprouts with Egg Noodles and Parmesan**: Experience a symphony of flavors in this roasted Brussels sprouts dish, where caramelized sprouts pair with nutty Parmesan and delicate egg noodles.
- **Brussels Sprouts and Egg Noodles Stir-Fry**: Embrace the vibrant flavors of Asian cuisine with this stir-fry. Crisp Brussels sprouts and tender egg noodles are tossed in a savory sauce, resulting in a quick and delectable dish.
- **Brussels Sprouts and Egg Noodles Soup**: Warm your soul with this comforting soup. Brussels sprouts add a touch of bitterness that is perfectly balanced by the richness of the broth and the springy texture of the egg noodles.
- **Brussels Sprouts and Egg Noodles Salad**: Enjoy a refreshing and healthy salad that combines the crunch of Brussels sprouts, the chewiness of egg noodles, and a tangy dressing. Perfect for a light meal or as a side dish.
These recipes offer a delightful blend of flavors and textures, making them perfect for any occasion. Whether you're a seasoned cook or just starting out, our detailed instructions and helpful tips ensure success in the kitchen. So, gather your ingredients, put on your apron, and let's embark on a culinary adventure with Brussels sprouts and egg noodles!
SAVORY THAI NOODLES WITH SEARED BRUSSELS SPROUTS
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
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.
CARAMELIZED BRUSSELS SPROUTS PASTA WITH TOASTED CHICKPEAS
This fast and satisfying vegetarian weeknight pasta packs in a whole pound of brussels sprouts. The mountain of shredded sprouts may seem like a lot, but like spinach, it will cook down. As the sprouts soften, they caramelize and naturally sweeten, losing any hints of bitterness. Chickpeas are toasted in olive oil until deep golden brown, crispy in spots and super toasty. They bring a nutty, earthy flavor to the dish, complementing the tangy capers and lemony sauce. Leftovers are tasty enjoyed cold like pasta salad, added to a frittata, or sautéed in olive oil until golden and topped with a fried egg.
Provided by Kay Chun
Categories dinner, lunch, weeknight, beans, noodles, pastas, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a pot of salted water to a boil.
- Meanwhile, in a Dutch oven or a large, deep skillet, heat 2 tablespoons of the oil over medium. Add chickpeas, season with salt and pepper and cook, stirring occasionally, until deep golden and well toasted, about 5 minutes. Transfer the chickpeas to a paper towel-lined plate.
- Add the butter, garlic and 2 tablespoons of the oil to the Dutch oven and cook, stirring, until fragrant, about 1 minute. Add brussels sprouts, season with salt and pepper, and cook, stirring occasionally, until tender and lightly caramelized, about 10 minutes.
- Meanwhile, cook pasta according to package directions in the boiling water until al dente. Drain, reserving 2 cups of the pasta water.
- Add the pasta, 1 cup reserved pasta water, about 3/4 of the toasted chickpeas and the remaining 2 tablespoons oil to the Dutch oven. Stir in the Parmesan, capers, lemon juice, red-pepper flakes and half the chives until well incorporated and saucy, 1 to 2 minutes. Season with salt and pepper. Add more pasta water if a thinner sauce is desired.
- Divide pasta among bowls. Top with remaining toasted chickpeas and chives. Garnish with more black pepper and Parmesan.
Tips:
- Choose the right Brussels sprouts. Look for firm, bright green Brussels sprouts that are about 1-2 inches in diameter. Avoid any sprouts that are wilted, yellowed, or have brown spots.
- Trim the Brussels sprouts. Use a sharp knife to trim the stem end of each Brussels sprout. You can also remove any outer leaves that are tough or discolored.
- Blanch the Brussels sprouts. Blanching is a quick way to cook the Brussels sprouts so that they retain their bright green color and crisp texture. To blanch the Brussels sprouts, bring a large pot of salted water to a boil. Add the Brussels sprouts and cook for 2-3 minutes, or until they are tender-crisp. Drain the Brussels sprouts and immediately transfer them to a bowl of ice water to stop the cooking process.
- Cook the egg noodles. While the Brussels sprouts are blanching, cook the egg noodles according to the package directions. Drain the noodles and set them aside.
- Make the sauce. In a large skillet, heat some olive oil over medium heat. Add the garlic and ginger and cook for 1-2 minutes, or until fragrant. Add the soy sauce, rice vinegar, sesame oil, and sugar and bring to a simmer. Cook for 5 minutes, or until the sauce has thickened slightly.
- Combine the ingredients. Add the Brussels sprouts, egg noodles, and sauce to the skillet. Stir to combine and cook for 2-3 minutes, or until the Brussels sprouts are heated through.
- Serve immediately. Garnish with green onions and sesame seeds, if desired.
Conclusion:
This Brussels sprouts with egg noodles recipe is a quick and easy weeknight meal that is packed with flavor. The Brussels sprouts are blanched to retain their bright green color and crisp texture, and the egg noodles add a chewy contrast. The sauce is made with soy sauce, rice vinegar, sesame oil, and sugar, and it has a slightly sweet and tangy flavor. This dish is a great way to get your daily dose of vegetables, and it is sure to please everyone at the table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
