Savory Thai Noodles With Seared Brussels Sprouts
Published September 24, 2019
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE SAUCE
⅓ cup tamari sauce
⅓ cup packed brown sugar
3 tablespoons white miso
3 tablespoons tomato paste
2 tablespoons tamarind concentrate
1 teaspoon red-pepper flakes
FOR THE NOODLES
8 ounces Thai rice noodles
3 tablespoons plus 1 teaspoon coconut oil
1 bunch (6 to 8) scallions, trimmed
Kosher salt
8 ounces trimmed brussels sprouts, shredded or quartered
4 cloves garlic, minced
2 cups loosely packed cilantro leaves and thin stems
4 ounces mung bean sprouts (optional)
½ cup salted roasted peanuts, lightly cracked in a mortar or coarsely chopped
1 red chile, such as Fresno, thinly sliced (optional)
4 lime wedges, for serving
Nutritional analysis per serving (3 to 4 servings)
88 grams carbs; 595 calories; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 11 grams saturated fat; 22 grams fat; 8 grams fiber; 2051 milligrams sodium; 17 grams protein; 27 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the sauce: In a blender or bowl, combine all the ingredients and mix until smooth. It should be thick but pourable like barbecue sauce; add water as needed to thin it out.
- Step 2
Cook noodles for stir-frying according to the package directions; they should be slightly underdone. After draining, rinse well with cold water to stop the cooking. Toss noodles in 1 teaspoon coconut oil to prevent sticking.
- Step 3
Cut scallions: Thinly slice the white parts, and cut the pale and dark green parts into 1-inch lengths.
- Step 4
Heat a wok or large nonstick skillet over high. Add 2 tablespoons coconut oil and sprinkle in salt. Add brussels sprouts and sear, tossing occasionally, until browned and cooked through, about 5 minutes. Remove from the pan and set aside.
- Step 5
In the same pan over high heat, heat remaining 1 tablespoon coconut oil. Add scallions and cook, stirring often, just until wilted, about 2 minutes. Add garlic, stir, then pour in about half the sauce and stir until bubbling.
- Step 6
Add noodles and cook, tossing in the sauce until cooked through, about 2 minutes. Add the remaining sauce, cooked brussels sprouts, cilantro and bean sprouts, if using; toss to coat and heat through.
- Step 7
Divide among plates. Garnish with peanuts, chile and lime wedges (if using) and serve immediately.
Private Notes
Comments
Delicious, plenty of sauce for extra noodles. Tamarind concentrate was not available; Google search suggested lime juice which worked very well.
This is unique and delicious. As made it was overly sweet, but next time I will cut the brown sugar by at least 1/3. Other wise easy steps and tasty.
Despite the fact that I halved the sugar per suggestions here, I found this cloyingly sweet. Perhaps eliminate the sugar altogether?
Everyone saying that this was anything other than delicious needs to be committed. Such an expected delight!
4 tbsp brown sugar
Delicious! I replaced the tamarind with a tablespoon of gochujang and used maple syrup instead of brown sugar and it was wow! Added carrots and purple cabbage as toppings instead of sprouts and marinated air fried tofu!