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