Ramen Noodles & Miso Glazed Brussels Sprouts
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These Ramen Noodles & Miso Glazed Brussels Sprouts are a scrumptious vegan dinner! Noodles are cooked with vegan beef and served with crispy sprouts!
Comfort in a bowl, these Ramen Noodles & Miso Glazed Brussels Sprouts are a must try! The noodles are tossed in saucy vegan beef crumbles before being served up with roasted brussels sprouts. The miso glaze on the sprouts adds a nice char and the green onion at the end adds some freshness. These ramen noodles are better than take-out!
Step One: Prep the Sprouts
Let me tell you…these aren’t the boiled brussels sprouts of your childhood. These are crispy, flavor-packed, delicious veggies! And the miso glaze takes them to another level! So, if you think you don’t like sprouts, think again.
Trim the ends of the brussels sprouts, remove any wilted leaves and cut them in half. Add the sprouts to a parchment-lined baking sheet and drizzle with olive oil and white pepper. Toss to coat evenly and place all of the sprouts cut-side down.
Bake for 15 minutes. Remove from the oven and drizzle with a homemade miso sauce. Toss and place back in the oven for 5-10 minutes, or until they get a nice char.
Step Two: Prep the Noods
While the sprouts are cooking, bring a pot of water to a boil. Add the ramen noodles and cook until tender – make sure not to overcook them. Drain, rinse with cold water and place the empty pot back on the stove over medium heat.
I used plain old instant ramen noodles. Be sure to toss the seasoning packet and just keep the noodles.
Add sesame oil, garlic, ginger and onion to the pot. Cook down for a couple minutes, or until the onions start to get tender. Add vegan beef crumbles (or sub cooked lentils), hoisin sauce, soy sauce and rice vinegar. Toss to combine everything. Add some chopped green onions & the noodles to the pot and toss until heated through.
Step Three: Assemble & Eat
Pull the sprouts out of the oven and plate the noodles. Serve the noodles topped with the brussels sprouts and more green onions. Give each plate a drizzle of sesame oil and dig in.
These noodles aren’t overly saucy, so feel free to double the sauce recipe if you want. And be sure to add more sesame oil to any leftovers before reheating.
If you want to have that take-out taste, but from ingredients at home, this is the recipe you need!
Need more recipe inspo? Check these out:
Ramen Noodles & Miso Glazed Brussels Sprouts
Ingredients
FOR THE BRUSSELS SPROUTS
- 1 pound brussels sprouts
- 1 tablespoon olive oil
- 1/2 teaspoon white pepper
- 1 tablespoon white miso
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
FOR THE NOODLES
- 3 blocks ramen
- 1 tablespoon sesame oil plus more for serving
- 4 cloves garlic miced
- 1 tablespoon fresh ginger minced
- 1 small yellow onion sliced
- 12 ounces vegan beef crumbles or sub cooked lentils
- 1/4 cup hoisin sauce
- 2 tablespoons low sodium soy sauce
- 2 tablespoons rice vinegar
- 3 green onions diced
Equipment
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Combine the miso, syrup and vinegar in a bowl and set aside.
- Trim the ends of the brussels sprouts, remove any wilted leaves and cut in half. Add the sprouts to the baking sheet and drizzle with olive oil and white pepper. Toss to coat evenly and place all of the sprouts cut-side down. Bake for 15 minutes. Remove from the oven and drizzle with the miso sauce. Toss and place back in the oven for 5-10 minutes, or until desired crispiness is reached. Remove from the oven.
- While the sprouts are cooking bring a pot of water to a boil. Add the noodles and cook until tender – make sure not to overcook them. Drain, rinse with cold water and place the empty pot back on the stove over medium heat.
- Add the sesame oil, garlic, ginger and onion. Cook down for a couple minutes, or until the onions start to get tender. Add the beef crumbles, hoisin, soy sauce and vinegar. Toss to combine everything. Add 1/2 the green onions and the noodles to the pot and toss until heated through.
- Serve the noodles topped with the brussels sprouts and the rest of the green onions. Give each plate a drizzle of sesame oil right before serving.
Video
Notes
- I used instant ramen noodles – just ditch the seasoning packet.
- These noodles aren’t overly saucy. If you want a more saucy consistency you can double the sauce.
Yumyumyumyumyumyumyumyumyum yumyumyumyumyumyumyumyumyum! I used frozen riced edamame instead of beef crumbles and my hoisin was spicy, other than that followed exactly and wow, so good!!!
Pretty tasty!
Trina