Kale + Brussels Miso Mustard Noodle Bowls

kale and brussels miso mustard noodle bowls

When I’m not in the mood to cook, pasta is always my go-to, but sometimes I want to branch out from the traditional tomato sauce pasta (even though I probably could eat it every day, I mean- I am Italian!). Often times I open my fridge, see what produce I impulsively bought at the grocery store because let’s face it, I can’t help myself when I see fresh produce, and dream up a recipe that feeds my need to have a quick + healthy meal while also using up that produce before it goes bad. So last night I had some brussels sprouts and kale in my fridge on the brink of spoilage and I decided to throw this meal together.

kale and brussels miso mustard noodle bowls

I’ll admit that sometimes my little concoctions don’t pan out the way I envisioned them, but this Kale + Brussels Miso Mustard Noodle Bowls delivered! Now I know you might be thinking, mustard?! What the… I happen to love mustard. So anything with mustard is a win for me, but even my non-mustard loving hubby enjoyed these bowls (much to my surprise)!


kale and brussels miso mustard noodle bowls

 

 

The sauce only requires three ingredients, and the whole Kale + Brussels Miso Mustard Noodle Bowl recipe only requires six (not including water, salt, pepper, and olive oil). Talk about a simple recipe! As always, this recipe is gluten-free and vegan and loaded with flavor. I hope you enjoy this recipe and if you try it, please comment below and tag me on Instagram! I love seeing your re-creations! Until next time…

 

 

 

kale and brussels miso mustard noodle bowls

 

Annie’s Natural Organic Mustard 3 Pack (Honey, Dijon and Horseradish)

Annie's Natural Horseradish Mustard: The bite of horseradish perfectly joined with garlic creates a mustard with character. This mustard has a strong but not overpowering flavor, and great stone-ground texture.
Annie's Natural Dijon Mustard: French country flavor and tangy gourmet taste mustard fans love with a zesty, sharp bite and distinct stone ground texture.
Annie's Natural Honey Mustard: Spicy brown mustard sweetened by honey with a touch of cinnamon

Additional images:

Product Thumbnail

Price: $20.95

Buy Now

Kevala – Organic Sesami Tahini

Great Tahini for Hummus, Sauces, Dressings and More!
Certified Organic by OCIA International / USDA
Convenient 2 Lb presentation

Additional images:

Product Thumbnail

Price: $8.63

Buy Now

Sherpa Pink Himalayan Salt

100% Pure Himalayan Salt by San Francisco Salt Company
Use as a bath salt or as a gourmet food salt
Reported to have 84 trace minerals including Calcium, Magnesium, Potassium, Copper and Iron

Additional images:

Product Thumbnail

Price: $4.99

Buy Now

Organic Pepper Black Ground – Compact

Certified USDA Organic, Gluten Free, Non-GMO, Vegan, Kosher. Certifications available at Spicely Organics.
Compact sizes great for sampling
Minimal packaging used to reduce environmental impact

Additional images:

Product Thumbnail

Price: $5.99

Buy Now

Hikari Organic Miso Paste Mild Sodium, 17.6 oz

Made of 100% Organic Rice & Soybeans and is additive free
Additive free - Gluten Free - No GMOs - No MSG - Product of Japan
Ingredients: Water, Organic Soybeans, Organic Rice, Salt, Yeast, Koji Culture

Additional images:

Product Thumbnail Product Thumbnail Product Thumbnail Product Thumbnail

Price: $10.10

Buy Now

Hikari Organic Miso Paste, White, 17.6 oz

This White miso is made of 100% Organic Rice & Soybeans
Additive free - Gluten Free - No GMOs - No MSG - Product of Japan
A long fermentation process creates its distinct, deep rich taste and aroma.

Additional images:

Product Thumbnail Product Thumbnail

Price: $9.99

Buy Now

 

Kale + Brussels Miso Mustard Noodle Bowls

Course: Main Course
Servings: 2 people
Prep time: 10 min
Cook time: 15 min
Total time: 25 min

Ingredients

  • 1 pkg rice pasta (I used Lotus Foods)
  • 1 pkg fresh Brussels sprouts
  • 1 large bunch kale
  • olive oil
  • salt
  • pepper
  • 1.5 tbsp miso paste (I used red miso)
  • 1/4 cup tahini
  • 1 tbsp dijon mustard
  • 1/2 cup water

Instructions

  1. Preheat your oven to 375 degrees

  2. Boil water according to noodle package directions

  3. Cut the ends off your brussels sprouts, wash, and add to a baking sheet. Drizzle generously with olive oil and sprinkle with salt + pepper. Roast in the oven for about 15-20 minutes, tossing occasionally 

    **** NOTE: be careful not to overcook- or they will become mushy

  4. While your brussels sprouts are roasting, wash your kale and tear the leaves from the stems

  5. Add the kale to a large skillet, drizzle with olive oil and sautee for about 10 minutes or until the leaves become soft and start to wilt

    ** NOTE: be careful not to overcook- the leaves will become mushy

  6. Add the noodles to the boiling water and cook according to package directions

  7. In your food processor or blender, blend the miso paste, tahini, mustard, and water until smooth

  8. Once the kale and noodles are done, you will drain your noodles and add them to the skillet with the kale, then add the sauce

  9. Toss the noodles, kale and sauce to combine well and coat all the noodles

  10. Serve your noodles in bowls and then top with the brussels sprouts 

[wdi_feed id=”2″]

 

Let’s Be Social!

vittle club

Leave a Reply

Your email address will not be published. Fields marked as * are mandatory

This site uses Akismet to reduce spam. Learn how your comment data is processed.

chocolate chip waffle ice cream sandwiches
Lemon Pistachio Date Bites
cherry pie protein nice cream sundaes
Cheesy Tahini Pasta with Brussels Sprouts, Capers, and Pistachios