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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

Brussels Sprout, Tempeh & Soba Noodle Skillet Recipe

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

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

Ingredients

  • 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)

Instructions

  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.

Notes

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

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68 Comments

  • Reply
    Jessica @ conveganence
    October 3, 2013 at 8:34 am

    I’m really glad I saw this recipe in my blog reader this morning…I just bought waaaay too many brussels sprouts yesterday and wasn’t sure what to do with them all. This looks delicious!

    • Reply
      Kiersten
      October 3, 2013 at 8:36 pm

      Perfect! I love it when that happens.

  • Reply
    Averie @ Averie Cooks
    October 3, 2013 at 8:38 am

    I love tempeh and brussles, both, so much! I could eat this every day, all day. Yum!

    • Reply
      Kiersten
      October 3, 2013 at 8:36 pm

      Well then, you will totally love this! 🙂

  • Reply
    Anele @ Success Along the Weigh
    October 3, 2013 at 8:42 am

    Brussels are our favorite. We’ve been going at ’em for about 18 months after I roasted them in a “try something new” spree. Sfter the Mr’s lifelong hatred of them due to his mom’s overboiling of them as a kid, he can’t believe he actually craves them now. So bring on the recipes!

    • Reply
      Kiersten
      October 3, 2013 at 8:35 pm

      Ha ha, my mom cooked them like that too. Cooked them until they were practically gray. *shudder* I think she boiled broccoli too!

  • Reply
    Abby @ The Frosted Vegan
    October 3, 2013 at 9:52 am

    Roasted brussels sprouts for LIFE! My boyfriend wouldn’t even think about touching a sprout until I roasted them, so I think this would be a perfect transition into also getting him to try tempeh : )

    • Reply
      Kiersten
      October 3, 2013 at 8:34 pm

      Yeah, my husband was the same way. He was sure he hated them!

  • Reply
    Janae @ bring joy
    October 3, 2013 at 10:11 am

    I never buy fresh brussel sprouts because I forget to use them, & then they go bad. So I buy frozen brussel sprouts, which is better because they last longer, but then I forget they’re in there. Fun to have another excuse to dust off that frozen bag of brussels.

    • Reply
      Kiersten
      October 3, 2013 at 8:34 pm

      I always forget about frozen veggies. I swear I probably have bags in the freezer that have been there for a year now…

  • Reply
    Jennie @themessybakerblog
    October 3, 2013 at 10:20 am

    I don’t share well with others, either. I do love me some brussel sprouts, and this dish sure does look delicious. I’ll share if you share.

    • Reply
      Kiersten
      October 3, 2013 at 8:33 pm

      Bake me something awesome and I’ll consider it. 🙂

  • Reply
    Julia
    October 3, 2013 at 11:08 am

    I LOVE brussels sprouts and just reading the word, “skillet” tickles me pink…it may be 8am, but I’m ready for a bowl of this….skillet HA! Appetite: piqued. Go for brussels! Woop woop!

    • Reply
      Kiersten
      October 3, 2013 at 8:33 pm

      I took pictures of everything in the skillet and the pictures turned out badly, so I had a crisis over whether I could still call this a skillet with no skillet in the photos. But now I’m glad I left it in the name. BECAUSE IT IS STILL A SKILLET!

  • Reply
    Kristina @ Love & Zest
    October 3, 2013 at 12:25 pm

    gah, this makes brussels sprouts look sexy! in this house we are big brussels sprouts fans so I’ll have to give this new take on brussels a try! Can’t wait to see what else you come up with.

    • Reply
      Kiersten
      October 3, 2013 at 8:31 pm

      I hope you like it! We are huge fans too. 🙂

  • Reply
    Emily
    October 3, 2013 at 1:40 pm

    Brussels Sprouts are my least favorite veggie in the universe. This recipe, however, sounds quite tasty and I’m going to try it! Thanks for always putting a fresh spin on things!

    • Reply
      Kiersten
      October 3, 2013 at 8:30 pm

      Ha! Well, some people just don’t like them, no matter how they’re prepared. It’s okay! I mean, look at me, I don’t eat raw tomatoes!

  • Reply
    Katy @ Katy's Kitchen
    October 3, 2013 at 1:45 pm

    Yes yes yes to all of these things! I seriously love tempeh but have yet to try it in pasta. Brussels sprouts, avocado, all green, all delicious. Pinning 🙂

    • Reply
      Kiersten
      October 3, 2013 at 8:29 pm

      Tempeh works really well in Asian noodle dishes like this–you will love it! 🙂

  • Reply
    angela @ another bite please
    October 3, 2013 at 1:48 pm

    yeah for brussels sprouts…i love them and love trying new dishes to make…once our farmer’s market gets brussels sprouts i will be trying out your recipe fo’sure!

    • Reply
      Kiersten
      October 3, 2013 at 8:28 pm

      I hope you like it if you make it! 🙂

  • Reply
    Alissa N (GirlMakesFood)
    October 3, 2013 at 1:52 pm

    I am so with you on Brussels Sprouts!! They are one of my all time favorite foods. I have literally had them 3 times this week already. I am so obsessed. I love this stir fry, it has all my favorite things too!! Now off to pin it so I can remember to make it soon!! 🙂

    • Reply
      Kiersten
      October 3, 2013 at 8:28 pm

      They are really one of those love-them-or-hate-them kinds of foods, right? But they’re definitely one of my favorites!

  • Reply
    Kelly @ A Girl Worth Saving
    October 3, 2013 at 2:00 pm

    I love Brussels spouts! I never thought I was say that but oh man, there are divine when cooked properly.

    • Reply
      Kiersten
      October 3, 2013 at 8:27 pm

      I know, me too. I haaaaated them when I was a kid.

  • Reply
    Alison G
    October 3, 2013 at 5:10 pm

    Hi, could I use frozen Brussels sprouts in this recipe?

    • Reply
      Kiersten
      October 3, 2013 at 8:27 pm

      You could try it, but I don’t think the end result will be quite the same since frozen veggies usually cook up softer than fresh.

  • Reply
    Grace @ Earthy Feast
    October 3, 2013 at 5:15 pm

    I could eat Brussels sprouts everyday for a week and not get sick of them! Bring on the Brussels sprout recipes – I’ll eat them every-which-way. This dish looks very wholesome and satisfying -yum!

    • Reply
      Kiersten
      October 3, 2013 at 8:26 pm

      I think I could too–I get so excited when they’re in season!

  • Reply
    Kiran @ KiranTarun.com
    October 3, 2013 at 6:27 pm

    LOVE bsprouts! I’m still learning to love tempeh. Hopefully i develop some kind of likeness, soon 😀

    • Reply
      Kiersten
      October 3, 2013 at 8:25 pm

      Ha! Well, you can always use tofu instead. 🙂

  • Reply
    Monet
    October 3, 2013 at 7:33 pm

    Bring on the brussels! They’ve quickly become one of my all time favorite veggies. This skillet looks so good too! Thank you for sharing!

    • Reply
      Kiersten
      October 3, 2013 at 8:24 pm

      They’re one of mine too! Which is funny because I always thought I hated them. 🙂

  • Reply
    Eat Good 4 Life
    October 3, 2013 at 8:58 pm

    You make brussel sprouts look good. I can never get a decent picture out of this veggie 🙂 I know I have soba noodles in my pantry right now so I know I would love to have a bowl of this. I might just switch the tempeh for tofu!

    • Reply
      Kiersten
      October 6, 2013 at 8:04 pm

      Tofu would definitely work too!

  • Reply
    [email protected]'s Recipes
    October 3, 2013 at 11:03 pm

    Just got a bag of brussels sprouts yesterday and wondering whether I should roast them with pumpkin or make a salad…but now I have another alternative. Yes, make a noodle stir-fry with them! Yum!

  • Reply
    Robin (Masshole Mommy)
    October 4, 2013 at 9:52 am

    I absolutely love brussels sprouts! Too bad I’m the only one in the house that does.

  • Reply
    Julie
    October 4, 2013 at 9:59 am

    Three cheers for Brussels sprouts! I hate preparing them sometimes, but they are just so darn good! Can’t wait to see what you do with them!

    • Reply
      Kiersten
      October 6, 2013 at 7:57 pm

      Trimming and slicing them is definitely a pain. But I love them when they’re thinly sliced, so I tough it out!

  • Reply
    Caitlin
    October 4, 2013 at 10:16 am

    i fell head over heals with brussels sprouts last year and now i eat them every night. i love them so much!

    • Reply
      Kiersten
      October 6, 2013 at 7:54 pm

      I think I could eat them every night too…

  • Reply
    Laura (Tutti Dolci)
    October 4, 2013 at 1:25 pm

    There’s nothing better than a great soba noodle bowl!

  • Reply
    Yvonne @ bitter baker
    October 4, 2013 at 1:41 pm

    Mmm, I love brussels sprouts! What a great idea to cook them in a skillet! Saving this one for sure! 🙂

  • Reply
    Jackie {The Beeroness}
    October 4, 2013 at 5:03 pm

    I love Brussels sprouts. This looks like the perfect meal, love the idea of putting Brussels sprouts with noodles, I’ve never done that!

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