Savory sweet vegan Thai Brussels sprouts with noodles are a sprouts game changer! Thai-inspired tamarind sauce and noodles cozy up with quick-seared brussels sprouts for a quick plant-based dinner that everyone will love.
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Why This Recipe Works
- A healthy low-fat recipe developed and tested without added olive oil or other fats.
- Thai flavors without curry paste or vegan specialty ingredients like fish sauce. Zesty, lemony tamarind paste combines with ingredients you have on hand.
- Pan-seared crispy brussels sprouts are quick-cooking and don’t require separate roasting.
- This is a great way to enjoy Brussels sprouts for even those who don’t revel in those miniature cabbages. They are tucked into noodles, bean sprouts, and sauce. Hello, secret veggie fix.
Ingredients, Notes, and Substitutions
Brussels sprouts. Use a big bag of sprouts, 1 pound. Trim the stems, remove discolored outer leaves, and then quarter the sprouts for quick cooking.
Bean sprouts. Mung bean sprouts add crispy flavor and don’t require more than rinsing and tossing into the pan.
Date paste. I prefer making date paste because it’s so easy. You can also substitute it with maple syrup. Another solution is to add ½ a cup of dates into the blender with 1 cup of water and the rest of the sauce ingredients. Done and done!
Tamarind. Tamarind is a funny fruit that grows in a pod on a tamarind tree. The flavor is a hit of sour and sweet that is distinctive. Once you’ve had tamarind, you know it. And once you’ve tried it, you’ll realize there are many different ways to use it. You may find tamarind in a solid block – just packaging and you can use it like the paste. Check the labels if it says tamarind sauce so you know you’re just getting pureed tamarind.
Miso paste. You can find a lot of options when it comes to miso, including soy-free varieties. I prefer white miso paste because it has a mild, slightly sweet flavor with multiple uses.
Noodles. We have a store brand of vegan wheat noodles that we devour with all sorts of Asian-inspired foods and beyond (great with spinach curry). In a pinch, you can use thin spaghetti or angel hair pasta.
Thai red chili. I'm referring to those long thin chilies, often called Bird's eye. Chili is used as a garnish, so you can skip it if you like. You can also use a red jalapeno.
Lime juice. The finisher for this dish is a squeeze of fresh lime juice. Take advantage of this part if you can help it. This is also a great recipe for serving with lime wedges.
Cilantro. 2 cups will seem like a lot, but it’s the cilantro stems and leaves, loosely packed. If you are one of those folks who does not like fresh cilantro (coriander), leave it out. The best substitute is chopped fresh spinach.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Step-by-Step Instructions
Step 1: Whisk the sauce ingredients in a small bowl. Set aside.
Step 2: Heat a skillet to medium-high heat and add the brussels sprouts. Cook them for about 5 minutes until they are tender and slightly brown on the outside. Remove them from the skillet.
Step 3: Add the ginger, garlic, and green onions to the skillet and stir them for 30 seconds before adding the sauce and noodles. Mix well.
Step 4: Stir in the brussels sprouts, bean sprouts, and cilantro. Remove from the heat and add lime juice. Garnish with sliced red chili and chopped peanuts if desired.
Pro Tip
Consult the package instructions when preparing the noodles. Rinsing them in cold water keeps them from clumping, which is why I recommend this practice.
Frequently Asked Questions
Brussels sprouts are full of fiber and deliver necessary vitamins C, K, A, folate, and manganese. They are naturally low in fat and calories. Remember that when it comes to healthy foods, how you prepare them influences how much fat, calories, and, ultimately, overall nutritional value.
You can replace fresh with frozen sprouts, but you must be careful that they stay soggy. The best way to thaw them is to bake them for 30 minutes at 4000 F (2000 C.)) in a preheated oven. Line your baking sheet with parchment paper to help collect the moisture, and spread the Brussels sprouts in a single layer. When the sprouts have cooled, cut them into quarters and sear them in your pan.
I urge you not to give up on sprouts, but I concede if you can’t find them or loathe them. A good substitute for this recipe is bite-sized broccoli florets or shredded cabbage.
The tamarind flavor is unique, but substitutes are available if you can't find it. Try lemon or lime juice plus zest, cut with a sweetener. You can also use pureed preserved lemons. Another possibility is mango powder or paste. Remember that you want a shock of sour tempered with a bit of sweetness. You are better off looking for a citrus substitute than rice vinegar.
Recipes with Brussels Sprouts
Thai Brussels Sprouts with Noodles
Thai-inspired tamarind sauce and noodles cozy with quick-seared brussels sprouts for a quick and healthy plant-based dinner with no added oil.
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegan
Ingredients
- ½ cup of soy sauce
- ½ cup of date paste or another liquid sweetener (see notes)
- 6 tablespoons miso paste
- 4 tablespoons tomato paste
- 4 tablespoons tamarind paste
- 2 teaspoons red chili flakes
- 10 ounces (300 grams) whole wheat vegan noodles or rice noodles
- 1 pound (500 grams) of Brussels sprouts, trimmed, washed, and quartered
- 1 bunch (6-8) scallions, trimmed and cut into bite-sized pieces
- 4 cloves garlic, minced or pressed
- A 1-inch segment of ginger peeled and chopped (about 1 tablespoon)
- 10 ounces (300 grams) of mung bean sprouts
- 2 cups of loosely packed cilantro (coriander), leaves, plus thin stems
- 1 lime
- ¼ cup of chopped peanuts (optional)
- 1 red chili, thinly sliced (optional)
Instructions
- Make the sauce first by whisking the soy, date, miso, tomato, tamarind, and chili flakes in a small bowl or blender. Set aside.
- Cook the noodles according to the package directions while you prepare the rest of the ingredients. When they are done, drain them and rinse them with cold water. Set them aside.
- Heat a large skillet or pot to medium-high heat and add the quartered brussels sprouts. Sauté the Brussels sprouts, moving them frequently until they start to brown (about 5 minutes). Remove the brussels sprouts from the skillet.
- Add the scallions, garlic, and ginger to the same hot skillet. Stir the ingredients around for 1-2 minutes until the scallions soften.
- Add the noodles to the same skillet, plus half the sauce. Mix well.
- Add the beans, cilantro, brussels sprouts, and the remaining sauce. Stir everything so that the sauce covers everything.
- Remove the skillet from the heat and squeeze half the lime over the noodles.
- If desired, serve with more lime wedges, chopped peanuts, and chili slices.
- Transfer it to a serving bowl or straight out of the pan.
Notes
- Tamarind can be found in a paste form and sometimes in a block. It has a distinctive flavor, but you can use a combination of lemon juice and zest or a pureed preserved lemon as a substitute. Mango powder or mango paste is also a good alternative.
- Rinsing the noodles keeps them from clumping when you mix them with the sauce. If you want a dish that’s easier to handle, break up the dry noodles before cooking them.
- You can use a variety of noodles such as rice, soba, Udon, ramen, or thin spaghetti such as angel hair. Likewise, use a flavorful grain or fragrant rice.
- Blend ½ a cup of pitted dates with 1 cup of water to replace the date paste. You can also use maple syrup or brown rice syrup as a substitute.
Keywords: Thai Brussels sprouts with noodles, brussel sprouts
Sharon Meeuwsen
Prune juice, paste, or even prunes blended make a very good sub for tamarind!
Denise
I hadn't thought about prune juice - good call!