Brussels Sprout, Tempeh, and Soba Noodle Skillet

This easy vegetarian skillet recipe is made with thinly sliced Brussels sprouts, marinated tempeh, and soba noodles. It’s delicious and healthy too!

Every fall I seem to latch onto a different seasonal ingredient to obsess over. Two years ago, it was sweet potatoes. Last year, it was winter squash. I think this fall, it’s going to be Brussels sprouts. I have so many ideas for them and I want to post them all. Brussels sprouts! Everyday! Every hour! Every minute! While everyone else is enjoying pumpkin and apples, I’ll be over in my corner with a bowl of delicious Brussels sprouts. And I won’t share them either!

I wanted to do some kind of Brussels sprout stir fry and I remembered a recipe I pinned a while back from In Pursuit of More–a 15 Minute Brussels Sprout & Tempeh Stir Fry. I built upon that combination, adapting the stir fry sauce (which doubles as a marinade for the tempeh) and adding soba noodles at the end. It’s a one-bowl meal, which is always my favorite kinds of meal because who really wants to cook 2-3 things for dinner?!

Roasting will always be my favorite way of cooking Brussels sprouts, but making them in a skillet is a close second. They’ll still get a little bit caramelized and the bitterness that so many people object to mellows out. And making sprouts in a skillet takes a lot less time than roasting them–no more than 10 minutes if they’re thinly sliced, compared to about 40 minutes in the oven.

The year of Brussels sprouts has begun!

Brussels Sprout, Tempeh, and Soba Noodle Skillet

A stir fry made with thinly Brussels sprouts, marinated tempeh, and soba noodles. Adapted from In Pursuit of More’s 15-Minute Brussels Sprout and Tempeh Stir Fry.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x

Scale 1x2x3x

Ingredients

• 1 clove garlic, minced
• 3 tbsp tamari or soy sauce
• 2 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp sriracha
• 1 (8-ounce) package tempeh, cut into 1-inch pieces
• 1 tbsp sesame oil (not the toasted kind!)
• 1 pound Brussels sprouts, halved lengthwise and thinly sliced
• 8 ounces soba noodles, cooked according to package and rinsed in ice cold water
• 1 tbsp sesame seeds (optional)

Instructions

1. Whisk together the garlic, tamari, rice vinegar, maple syrup, and sriracha in a small baking dish.
2. Add the tempeh and toss to coat. Marinate for 30 minutes (no more than that, because you don’t want the tempeh to soak up all of the marinade).
3. While the tempeh is marinating, you can slice the brussel sprouts.
4. Heat the oil in a large skillet over medium-high heat. Add the sprouts and cook for about 5 minutes, or until they’re just beginning to brown.
5. Stir in the tempeh and cook about 3 minutes more, or until it’s heated through.
6. Remove from heat and pour in the remaining marinade and toss the sprouts and tempeh with the soba noodles.
7. Divide into bowls and sprinkle sesame seeds over the top.

Notes

If you don’t have sesame oil, any oil with a high smoke point will work.