These noodles are the perfect way to use up leftover Brussels sprouts over the festive period. Simply fry them until golden, then add a sweet and tangy sauce, crispy tofu and noodles.
Notes
To slice your Brussels sprouts, first peel the outer leaves, trim the tough ends, then slice into 3mm slices.
We use extra-firm tofu which doesn’t require pressing, but depending on how firm your tofu is you might want to press it first.
To prevent our noodles from falling apart, we usually soak them in hot water for a few minutes and loosen them first before draining and adding them to the wok.
Shredded Brussels Sprouts Noodles
Serves:2 peoplePrep Time:Cooking Time:
Nutrition facts:200 calories20 grams fat
Rating: 5.0/5
( 1 voted )
Ingredients
300g (10.6oz) extra-firm tofu, cubed
2 tbsp cornflour
vegetable oil
200g (7oz) Brussels sprouts, sliced (see notes)
1 thumb of fresh ginger, peeled + grated
1 tbsp caster sugar
1.5 tbsp tomato puree
1 tbsp apple cider vinegar
3 tbsp soy sauce
300g (10.6oz) straight-to-wok udon noodles, see notes
1 red or green chilli, sliced (optional)
Instructions
Combine the tofu and cornflour in a mixing bowl until the tofu is completely coated.
Add 1 tablespoon of vegetable oil to a wok on a high heat. When the oil is hot, add the tofu and fry for 10 minutes or until crispy all over, then transfer back to the mixing bowl.
Wipe the wok clean, return the wok to a high heat and add another tablespoon of vegetable oil. Next add the sliced Brussels sprouts and fry for 2-3 minutes or until they begin to brown.
In a small bowl, combine the ginger, sugar, tomato puree, apple cider vinegar and soy sauce, then leave to one side.
Lower the heat, then add the noodles, crispy tofu, sliced chilli and the sauce. Stir to combine and add a splash of water to loosen the sauce, if necessary.
Heat through for 30 seconds or so until the sauce becomes sticky, then remove from the heat and serve.
3 Comments
Sad that fresh brussels are out of season… would you suggest something like shredded cabbage as a substitution?
Hey Sandy, absolutely cabbage will work great.
Wow, this was really good, and fast