In our house, my husband eats all the grains I prepare without complaint even though they are not his favorite. In particular, he isn't a big rice fan. Noodle bowls are my bowl compromise. Sure, noodles aren't as nutritious as grains but they still allow me to load the bowl up with lots of vegetables and flavors. It's a perfect way for us to meet in the middle. This soba bowl recipe is great this time of year. It's simple enough on ingredients but makes for the perfect lunch or light dinner.
Sesame Brussels Sprout Soba Bowl
An easy soba bowl that combines quick-cooking shaved Brussels sprouts with sesame and soba noodles. A perfect excuse to use that shaving attachment for your food processor!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- ½ pound Brussels sprouts
- 1 medium shallot ((80g))
- 1 tablespoon olive oil
- 4 ounces soba noodles
- 1" nub fresh ginger (peeled (roughly 1 tablespoon minced))
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 2 teaspoons tamari
- 2 teaspoons honey
- Sesame seeds (for serving)
- Red chili flakes (for serving (optional))
- Using a food processor attachment or a sharp knife, shred the Brussels sprouts and shallot. Heat a large skillet over medium heat, add olive oil followed by the Brussels sprout mixture. Cook, stirring occasionally, until the Brussels sprouts are tender and beginning to brown, 8 to 10 minutes.
- Cook soba noodles according to package. Drain and set aside.
- Finally mince or grate the ginger. Whisk together with the rice vinegar, sesame oil, tamari, and honey.
- Combine the soba noodles and sauce with the Brussels sprout mixture. Stir until well combined. Serve with sesame seeds and chili flakes if desired.
Tips & Tricks: If you’ve never pulled out the attachments to your food processor, now is the time. The slicing blade makes quick work of shredding the Brussels sprouts.
If you’re wanting to make this gluten-free, look for soba noodles that use 100% buckwheat flour.
Stock up: get the pantry ingredients you will need: rice vinegar, tamari, sesame oil
Nutrition: get the information.
- Calories: 394
- Sugar: 11.5
- Sodium: 818.3
- Fat: 12.1
- Carbohydrates: 65.8
- Fiber: 5.7
- Protein: 13.7
- Cholesterol: 0
When it comes to Brussels sprouts, I'm constantly roasting. This is great but sometimes it is nice to get out of a rut and try something new. This soba bowl has been a favorite of mine for a few years and there's a few simple swaps you can make:
Vegetables: The simplicity of this soba bowl allows for some easy swapping of vegetables. Broccoli, kale, or shredded cabbage would work well in place of the Brussels sprouts.
Vegan: Use your favorite sweetener in place of the honey. Brown rice syrup is one of my favorite substitutes.
Noodles: There’s a bit of competing strong flavors between the Brussels sprouts and soba noodles. If you’re unsure of the combination, I recommend using udon, lo mein, or even brown rice noodles (which would be a great gluten-free alternative).
Explore Soba Noodles
I like to use soba noodles because they soak up flavor without getting lost. The nuttiness from the buckwheat flavor isn't overpowering but compliments a range of vegetables. If you're looking for gluten-free soba noodles, check the package carefully. Many brands cut their noodles with wheat flour but there are a few companies making 100% buckwheat flour noodles.
Spinach Soba Bowl with Peanut Sauce
Sweet Potato Sriracha Noodle Soup
Chili Spinach Pesto Noodle Bowl
this looks so yummy! I am tempted to make it tonight...my husband and I have been rediscovering brussels sprouts lately...
Soba noodles alone with the honey ginger sauce sounds divine! Way to bulk it up with the brussels. How do you think this would be with kale? I don't have any brussels on hand. PS Congrats on the foodiecrush feature in the holiday issue! Gorgeous!
Crunchy sprouts and soba noodles sound like the perfect lunch. All veg all the time! 🙂
Warm Vanilla Sugar says
Heck yes! What a fabulous dinner idea!
Lauren Ashby says
Tried this for dinner when cooking for my vegan sister - absolutely delicious and going in my regular recipes book! Thanks for the idea!
Radhika @ Just Homemade says
Nice use of brussel sprouts with soba noodles Erin.. Soba noodles are one of my favorites.
Love that wooden board (background) of yours, lends such a rich rustic hue!
Cookie and Kate says
I am always looking for new ways to serve brussels sprouts. This is such a genius way to do it! Looks delicious.
Erin, this meal looks so amazing! i am refreshed to read such a healthy and simple recipe such as this that I've never made before. God bless you and Merry Christmas 🙂
This is so good! I used the slicing blade instead of the slicing disk (sorry, food processor newbie) and got Brussels sprout mash, but it tasted great. Next time I'll use the right blade. The ginger dressing with the sprouts is a great combination.
Yum! I'm going to make this tomorrow night!
I am sitting here, eating this... thinking about how incredibly lucky I was to stumble across your blog earlier today. Wowzers! This is creative and tasty and really very simple to make. Thank you!!!!
We made this tonight and it was amazing. This one is definitely going in the regular rotation. We used tamari instead of salt and served with sriracha. I am so glad I came across your blog. Thank you for the wonderful recipe!
Love the simplicity of the meal and Soba noodle has become my recent fav!
Very tasty and super easy to make!
I've made this twice now. So delicious!!
This is so simple, yet delicious! Thanks for the recipe! I was having soba noodles for the first time and I felt in love with them (even though I overcooked them... I think 4 or 5 minutes would have been enough...) Yeah! 🙂
Leah Raby says
Sad to say, these were not my family's favorite. I won't make this again. I think the recipe was fine, we apparently don't care for Soba noodles, though my 18-month old ate 2 helpings! She can have the leftovers on this one! lol
Cammye McVay says
Made this tonight and it was delish! BUT I added 2 Tablespoons miso paste, 1-2 Tablespoons Umeboshi (Ume) Plum vinegar, a bit more honey and some sesame seeds to add more flavor. Overall great dish! Can't wait to make it again!
I am making this tonight, as I'm writing this! Yum!
Bill @thewoksoflife says
Holy cow, Brussel sprouts and Soba noodles - loks like an awesome dish!
Jayme | holly & flora says
I'm always using all the grains in my bowl recipes, so I actually need to change things up and make some soba. Love the Brussels here. I don't think I'll ever tire of them.
I love love love the simple and light sauce. Soba noodles (especially the buckwheat ones) have great flavor on their own!! I love seeing recipes that are full of flavorful ingredients but still let the noodle flavors punch through!! And brussel sprouts are basically our favorite veg. Another bonus;)
That little sauce it tdf! Nom nom nom!
Mary E Wick says
I have made this my sunday supper. I think I've had it 4 sundays in a row. SO DELICIOUS!
So easy. I had this for lunch today. I was looking for a brussels sprout recipe as I had some lovely ones from the market. I had all the other ingredients already and...Voila! It was delicious!! The only mods I made were to toast the sesame seeds and I used rice noodles because they were in my pantry.
I’ve made this a couple of times now and love it — it makes great leftovers. For the non-vegans out there, I have been topping with a fried egg and it just makes the dish even better.