Kale and brussels sprout noodle bowls

Since it’s been about half a year since I started this blog, I think it’s finally time I got a little personal on here. Things are about to get real. Deep breaths, Soph, you can do this…

I don’t love kale. THERE I SAID IT. I’m a vegetarian and a vegetable enthusiast and a food blogger for crying out loud, but I just CAN’T get on board the kale bandwagon. I mean, I like it just fine. But when it comes to greens I find spinach so much more versatile, and in most dishes I just feel like kale is too ostentatious and chewy and cabbagey. Spinach is so much more docile – it’s milder in flavour and it isn’t at ALL cabbagey and doesn’t lead to jaw injuries from ALL THE CHEWING (can you tell I feel very strongly about this?).

These kale and brussels sprout noodle bowls are topped with crunchy sesame-fried tofu, a sprinkling of sesame seeds, and a handful of chopped almonds.

Still, on occasion I’ll suddenly and randomly crave kale. On one such occasion a few years back I stumbled upon this gorgeous recipe by Sprouted Kitchen. I made it, fell in love, ate it a few more times, then went off my kale kick again and used up the rest of my GIANT BAG – because here in Holland kale comes pre-shredded in a bag and is literally called farmer’s cabbage – in a stamp pot. (If you don’t know, that’s the Dutch’s glorious version of mashed potatoes made into a whole meal: potatoes, carrots and kale are boiled up and mashed together with cheese, then it all gets served up with sausage/fake sausage and lashings of gravy. Oh heavens, it is magnificent.)

Anyways – the other day I was perusing the produce aisle, as you do, and my eye caught one of those jumbo packs of farmer’s cabbage placed right beside this super cutesy bag of purple brussels sprouts (!!!!). And suddenly that elusive kale craving was back in full force. And thus these kale and brussels sprout noodle bowls were born.

These kale and brussels sprout noodle bowls are topped with crunchy sesame-fried tofu, a sprinkling of sesame seeds, and a handful of chopped almonds.

These kale and brussels sprout noodle bowls are topped with crunchy sesame-fried tofu, a sprinkling of sesame seeds, and a handful of chopped almonds.

I went back to that trusty Sprouted Kitchen recipe to kicks things off, but swapped out soba for glass noodles because I’ve been obsessed with them lately, and added some crunchy tofu and almonds to satisfy my (considerable) appetite. I added sesame seeds because we had them after an attempt at rolling our own sushi (20 tries later and it still isn’t as good as in a restaurant! tips?) but quite frankly they don’t bring that much to these noodle bowls except in terms of colour/brightness 😛 So don’t feel like you need to source any if you don’t have them!

These kale and brussels sprout noodle bowls are topped with crunchy sesame-fried tofu, a sprinkling of sesame seeds, and a handful of chopped almonds.

ALSO! A note before I leave you with this recipe: I finally made a Facebook page, so if that’s your kind of thing I’d love for you to give my page a like over here!

Kale and brussels sprouts noodle bowls

Total Time: 25 minutes

Yield: 2 bowls

Kale and brussels sprouts noodle bowls

These kale and brussels sprout noodle bowls are topped with crunchy sesame-fried tofu, a sprinkling of sesame seeds, and a handful of chopped almonds.

Ingredients

For the dressing*
3 tbsp + 1 tsp (50 ml) sesame oil
2 tbsp (30 ml) rice vinegar
2 tsp (10 ml) soya sauce
1 clove garlic, minced
For the crunchy sesame tofu
125 g tofu, cut into roughly 1 cm (1/2 inch) cubes
1 tbsp (15 ml) olive or coconut oil
1 tsp (5 ml) sesame oil
salt
For the bowls
2 portions glass noodles, cooked according to package instructions
2 big handfuls of kale, sliced thinly
200 g (roughly 20) brussels sprouts, outer peel & stem removed, thinly sliced
1 big handful of almonds, roughly chopped
sesame seeds for topping, optional

Instructions

For the tofu
1. In a frying pan, heat up the olive oil and sesame oil over a medium-high heat (err more on the side of 'high' rather than 'medium'). Once the oil is hot, carefully add the tofu - it can tend to splatter.
2. Fry the tofu until golden, about 5 minutes on each side.
For the dressing
1. Whisk all ingredients together in a bowl, then set aside.
For the bowls
1. In a medium-sized bowl, toss the kale, brussels sprouts and noodles together with the dressing. This may take a few moments as glass noodles are a pain to toss, but the results are well worth it (in my opinion at least!).
2. Divide between two bowls, then top each with half the tofu, half the almonds, and a sprinkle of sesame seeds if using. Dig in!

Notes

*I like my noodles really saucy, so bear that in mind when you're adding the dressing - if you like things a bit on the dryer side, start with about 1/2-3/4 of the dressing and add more as you please.

http://feastwithsophie.com/index.php/2016/02/04/kale-and-brussels-sprout-noodle-bowls/

Comments

  1. Sydney says

    This looks SO good!! Also I just saw the blurb on bloglovin saying “I need to get a bit personal” and was like what is going to happen here! But it is just the mutual hatred of kale, you are not alone friend!!

  2. says

    OMG, I lOOOOOOOVVVVVVEEEEEE glass noodles and can eat them every single day. No lie, I really can. This is so my kind of dish too and trying it tomorrow after I go to the store and get some Brussels sprout and tofu. Always have kale in the refrig and so surprised you don’t like it. On the sushi, what kind of problems are you having? Can’t get it to roll tight enough?

    • sophie says

      I’m surprised I don’t like kale too – it seems right up my alley, AND YET. Let me know if you make this and if you like it!!

      Re the sushi: it’s really the rice that lets us down time and time again. We’ve tried a bunch of different recipes, massaged the rice, rinsed it 100x (slight exaggeration), added tons of rice vinegar vs none at all, added kelp, mirin … it’s always *fine* but never nearly as good as perfect restaurant sushi rice. Do you have a go-to recipe?

      • says

        I have a great recipe for sushi rice but it’s packed away in a box because I just moved. I’ll have to unpack my cookbooks this weekend and I’ll email you the recipe. Most sushi restaurants use a lot of sugar so if you don’t request it sugar-free out then maybe it’s the amount of sugar that your rice is missing? I make mine without sugar and just use rice vinegar but I think the recipe I use does call for sugar. Also, the recipe I have requires one person to “cut” through the rice in a side-to-side and front-to-back motion with a flat, wide wooden bamboo paddle while another person fans it with a dish towel to get it to cool down. That might have been what you meant by massaging the rice though :) Also, I don’t rinse mine before cooking because don’t want any extra starch rinsed away so rice sticks properly.

        • sophie says

          Oh I’d love to get that recipe, thank you! I’m so curious because every recipe we’ve tried has been so different – tons of sugar, no sugar, tons of rinsing, little rinsing, massaging … Different kids of rice … I’m tempted to go to our favourite place and just BEG THEM to tell me their secret!!

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