Soba Noodle Bowl with Brussels Sprouts, Kale and Mushrooms

 I had a package of soba noodles sitting in my pantry for months because I had no idea what to do with them. When I searched on Pinterest I found so many different ideas I didn't know where to start. Until one day I stumbled upon one that had a ton of my favorite foods so had to try it. Brussels sprouts, mushrooms, and an Asian flair. It comes from Self magazine, and it is touted as a "slimming superfood" recipe. All I know is it's super good, makes great leftovers, and filled me up. I tweaked the portions based on the package of noodles I had and to make sure there were plenty of leftovers. I also added and left out a few things but am so grateful I found this idea. It's super quick and easy too, soba noodles only take a few minutes to cook!

 

 

 

Soba Noodle Bowl with Brussels Sprouts, Kale and Mushrooms

 

 

• 9.5 ounces soba (buckwheat) noodles (I say 9.5 because that's the size of the package I found at my grocery store, Hakubaku is the brand and they were in the Asian foods section)
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon toasted sesame oil
• 1/2 pound brussels sprouts, trimmed and halved
• 2 cups trimmed and quartered mushrooms ( I used a combo of baby bella and white mushroom)
• 2 cups stemmed and chopped kale ( I bought the pre-washed and sliced kind to save time)
• 1 small zucchini, quartered and sliced
• 1/4 cup low-sodium soy sauce
• 4 cloves minced garlic
• 2 teaspoons minced ginger
• 1 tablespoon rice vinegar
• 2 teaspoons agave syrup
• 1 teaspoon sesame seeds
• 1 teaspoon siracha, plus more for serving on top

1. Cook noodles as directed on package.
2. Heat a olive oil in large nonstick pan over medium-high heat. Add sprouts and 1 tbsp water; stir-fry 3 minutes.
3. Add mushrooms, kale, zucchini and 1 tbsp water; stir-fry 3 minutes.
4. In a small bowl combine sesame oil, soy sauce, siracha, garlic, ginger, vinegar and agave. Then add to skillet with veggies, toss to coat.
5. Add noodles to the pan. Cook, tossing, 2 minutes. Top with sesame seeds and more siracha.

*Makes 4 servings
*Its a 2 on Bryce's dish scale. A pa, a skillet, a cutting board and knife.