I recently had Togarashi spiced veggies and fell in love with this spice. If you’ve never had Togarashi spice before, it’s a spicy Japanese seasoning with chilies, sesame seeds, citrus and nori. So naturally these vegan Togarashi Brussels sprouts go so well with this soba noodle salad! The soba noodle salad has sesame seeds, carrots, cilantro and cucumbers, plus a super easy Asian- inspired dressing. This whole meal only takes about 20 minutes and that is just fine in my book. Not to mention, this is absolutely my definition of healthy comfort food and I always need some of that!
What You Need For This Veggie Lovers Meal:
- Brussels Sprouts: They are one of my all time favorite veggies, especially when roasted.
- Olive Oil and Sesame Oil: For roasting and for the soba noodle salad dressing.
- Togarashi Seasoning: You should be able to find it in the Asian section of your grocery store, or you can order it HERE!
- Soba Noodles: They are so delicious for this salad and go so well with the sprouts.
- Cilantro, Carrots and Cucumber: The perfect compliments for the soba noodles.
- Sesame Seeds, Rice Wine Vinegar, Agave, Soy Sauce, and Red Pepper: To finish the salad.
These vegan Togarashi brussels sprouts with soba noodle salad is completely ready in under 30 minutes. Just toss the sprouts in the oil and seasonings, roast for 15-20 minutes. In that time, you can cook the soba noodles, they only take 3-4 minutes. Then let them cool for a minute and toss with the veggies, cilantro and sauce. That’s it! The salad is sweet and tangy, the sprouts are salty and spicy. So, as you can imagine, all together, this meal is one of the best things ever!
Why Should You Make These Spicy Sprouts and Noodle Salad?
- This meal is super duper easy.
- 25 minutes, tops.
- The spiciness of the Brussels sprouts paired with the sweetness of the soba noodles is incredible.
- Pretty healthy comfort food.
- Very few ingredients, most of which you probably have in your pantry.
Vegan Togarashi Brussels Sprouts with Soba Noodle Salad
Ingredients
Togarashi Spiced Brussels Sprouts
Soba Noodle Salad
- 7 Ounces Soba noodles
- 1/4 Cup Cilantro, chopped
- 1/4 Cup Grated carrots
- 1 Persian cucumber, sliced
- 1 Tablespoon Olive oil
- 2 Tablespoons Sesame oil
- 1 Tablespoon Rice wine vinegar
- 3 Tablespoons Soy sauce, regular or low sodium
- 2 Tablespoons Agave syrup
- 1 Tablespoon Sesame seeds
- Pinch of Red pepper flakes
Instructions
- Preheat the oven to 400 degrees(F).
- Put the Brussels sprouts on a sheet pan, then drizzle with the olive oil.
- Sprinkle the sprouts with the Togarashi seasoning and the salt. Toss the sprouts with your hands to evenly coat with the oil and seasonings.
- Roast for 15-17 minutes or until the sprouts are soft and starting to brown.
- While the sprouts roast, make the soba noodle salad. Cook the soba noodles according to package directions.
- Once the noodles are done, drain and let cool for a few minutes.
- Add the noodles to a large mixing bowl, then add the cilantro, carrots and cucumbers to the bowl with the noodles.
- In a separate medium sized mixing bowl, whisk together the olive oil, sesame oil, rice wine vinegar, soy sauce, and agave. Then add the sesame seeds and red pepper. Whisk again.
- Pour the sauce into the bowl with the noodles and veggies and toss to combine.
- Once the sprouts are done, serve some roasted Togarashi Brussels sprouts with a side of soba noodle salad.
Notes
Nutrition
Very solid. Followed as instructed and will be making again and again. Thank you!
Simply amazing. Full of flavor. =)
Made this one tonight, OMG! So easy and delicious…. This is now in my menu rotation. Thank you!!!!
Really loved this dish! It’s easy, flavorful, and the togarashi is such a perfect addition. Perfect for a hot summer weeknight.
Any recommendations for replacing the togarashi?
This is so delicious. Thank you!
Do you think this would work as a cold salad? Looking to take it out on a boat and it will sit in a cooler most of the day.
This was a great find as I had Brussels sprouts and togarashi seasoning I made from a Japanese food bloggers site! It’s easy to make when you already have nori and grind it in a spice grinder and add the other seasonings. Love it in vegan miso soup and on vegan “sushi”. Your Cajun Mac n cheese was a big hit last night ! I have your cookbook and enjoy some southern cooking too to soothe my southern roots! Thanks so much. .
Love this one! Making it again this week, for the fourth time. The only thing I change is that I julienne/grate the cucumber along with the carrots so that everything conforms to the noodle texture that much more. This will be a lnogtime favorite dish for me. Thank you!
Really good. I doubled the recipe, but maybe I didn’t need to double the Togarashi because that made it almost too spicy (and I generally like the heat). That’s the only thing I would change if I made it again. Thanks!
wow this was great! the brussels were PERFECT, and thanks for introducing me to togarashi seasoning, it’s amazing.
This has become a staple in our house, we make it at least 10 times a year. It introduced us to togarashi, which is also now a staple in our pantry, and used on almost everything! Thank you so much!