Brussels Sprout, Tempeh & Soba Noodle Skillet

Brussels Sprout, Tempeh & Soba Noodle Skillet Recipe

Brussels Sprout, Tempeh & Soba Noodle Skillet
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?!

Brussels Sprouts
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!

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Brussels Sprout, Tempeh & Soba Noodle Skillet

Prep Time

30 minutes

Cook Time

10 minutes

Total Time

40 minutes


4 servings


  • 1 clove garlic, minced
  • 3 tablespoons tamari or soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon sriracha
  • 1 (8-ounce) package tempeh, cut into 1-inch pieces
  • 1 tablespoon 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 tablespoon sesame seeds (optional)


  1. Whisk together the garlic, tamari, rice vinegar, maple syrup, and sriracha in a small baking dish. 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). While the tempeh is marinating, you can slice the Brussels sprouts.
  2. 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. Stir in the tempeh and cook about 3 minutes more, or until it’s heated through. Remove from heat and pour in the remaining marinade and toss the sprouts and tempeh with the soba noodles. Divide into bowls and sprinkle sesame seeds over the top.


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


I’m crazy about Brussels sprouts! This recipe sounds great with the soba noodles and I have a package of tempeh in the freezer that I’m gonna take out so I can make it. 🙂

I swapped out molasses for the syrup and a little chicken for the protein. We had rice noodles instead as that is what was on hand. Turned out great! I’m looking forward to exploring new ideas when it comes to sprouts. Thank you for this recipe!

Who knew that feeling crappy from a juice cleanse would lead me to your blog. It was totally worth it. I made this recipe last night…so yummy and I have spiced apple slices in the oven now. Thank you, thank you for a great blog. I am in veggie heaven!

I’ve enjoyed tempeh in restaurants and then struggled to choke it down at home. What kind do you buy? Is there anything special I should be doing with it? This looks delicious and I want to try it!

If you’re making a recipe that calls for the tempeh to be in chunks or slabs, it can help to steam the tempeh and the marinate it. This will help the sauce soak in, so you don’t get that tempeh flavor in the middle. Slicing the tempeh thinly helps too–you could do that with this recipe instead of cutting it into squares. I wrote a little more about using tempeh (and overcoming its tempeh-ness!) here: -veggie-tempeh-sloppy-joes-how-to-use-tempeh/ 🙂

Looks delicious! I think I might try to combine elements of this recipe with the one that inspired it. I needed something to do with the Brussels sprouts I got at the farmers market this week.

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