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.
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!
- 1/2 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.
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).
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.