Chickpea and Bok Choy Noodle Saute
and roasted brussels sprouts / miso butter
This savory noodle saute with bok choy, chickpeas, and deliciously addictive miso butter served with a side of roasted brussels sprouts is a weeknight friendly meal you can feel good about.
Smarts:Miso is fermented soybean paste; look for it in the ethnic food aisle.
Smarts:Miso is fermented soybean paste; look for it in the ethnic food aisle.
Ingredients
Chickpea and Bok Choy Noodle Saute:
- Noodles, any Asian variety like Ramen or lo mein - 10 oz
- Bok choy, baby - 8 oz, sliced (sub regular bok choy)
- Beans, garbanzo (14 oz / 387 g) - 1 can, drained and rinsed
Miso Butter:
- Cilantro - 2 tsp, chopped
- Butter - 4 Tbsp
- Miso, any type - 1 Tbsp
- Lime juice - 1 tsp
Roasted Sesame Brussels Sprouts:
- Brussels sprouts - 1 lb, halved
- Foil - for roasting
- Oil, cooking - 1 Tbsp
- Oil, toasted sesame - 1 tsp
- Lime juice - 2 tsp
Nutrition Facts
Amount Per Serving
Calories
511
Just a moment...
% Daily Value
Total Fat
16g
25%
Just a moment...
Saturated Fat
6g
28%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
15mg
5%
Just a moment...
Sodium
1217mg
51%
Just a moment...
Total Carbohydrate
78g
26%
Just a moment...
Dietary Fiber
7g
28%
Just a moment...
Sugars
4g
Just a moment...
Protein
18g
Just a moment...
Prep
- Noodles - Boil noodles according to package directions. (Can be done up to 5 days ahead)
- Brussels sprouts - (If prepping right before cooking, get oven heating before continuing with prep.) Slice in half. (Can be done up to 4 days ahead)
- Bok choy - Chop bok choy. (Can be done up to 2 days ahead.
- Cilantro - Chop cilantro.
- Beans - Drain and rinse.
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Make
- Heat oven to 500F / 260C degrees.
- Line a sheet pan with foil and spread brussels sprouts on the top. Cover tightly on top with foil and steam on the lower rack of the oven for 10 minutes. (Watch this video on roasting vegetables at high temps.)
- Reduce oven to 425F / 218C degrees. Uncover brussels sprouts. Toss with cooking oil and season with some salt and pepper.
- Return pan to the oven and roast until brussels sprouts are dark golden brown, 20 to 25 minutes more.
- When brussels sprouts are nearly finished roasting, soften butter in microwave for ~10 seconds. Mash in miso, lime juice (portion for butter), and cilantro. If you like spice, add in a few drops of your favorite hot sauce.
- Heat a wok over medium-high heat. Add some oil and then bok choy to heated oil. Saute until bok choy is nearly tender, 2 to 3 minutes.
- Add noodles, beans, and miso butter. Saute until everything is heated through and butter is melted.
- Drizzle sesame oil and squeeze lime juice (portion for brussels sprouts) over brussels sprouts.
- Serve noodle saute with brussels sprouts on the side. Enjoy!
Nutrition Facts
Amount Per Serving
Calories
511
Just a moment...
% Daily Value
Total Fat
16g
25%
Just a moment...
Saturated Fat
6g
28%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
15mg
5%
Just a moment...
Sodium
1217mg
51%
Just a moment...
Total Carbohydrate
78g
26%
Just a moment...
Dietary Fiber
7g
28%
Just a moment...
Sugars
4g
Just a moment...
Protein
18g
Just a moment...
Reviews
Ratings
28 reviews
This is gonna be a regular. Already loved miso butter (i make it with green onion), so love another use for it. Makes the brussels sprouts taste really really good!
0 HelpfulLove the miso-butter with the steak! Great way to make potatoes and brussels sprouts, too.
0 HelpfulThe vegetarian version of this was delicious- and the covered/roasted Brussels sprouts were the best we've had.
0 HelpfulI didn't tenderize the steak well enough so it was pretty tough. But the flavors were amazing. I made broccoli and sweet potato according the the instructions and they turned out great. I want to find more things to put this miso butter on.
0 Helpful