Spicy Sprout and Mushroom Noodles with Five-Spice Recipe | Eat Green

Eat Green introduces the perfect sweet and savoury nosh for Verve readers. Not only does the flavour ooze into your mouth after each bite of Spicy Sprout and Mushroom Noodles, but you also get to end the meal with the sweet Tahini Choc Chip Cookie, or should we say “cookies” because one won’t be enough! Dishes like Chickpea Caprese Salad with Spinach Walnut Pesto are so quick to prepare yet the memory of the mouth-watering taste lasts and lasts. The piquant chilli seeds, the tangy feta, smoked paprika, in addition to the soothing maple syrup, adds perfect balance to these savoury dishes. While the smooth nut butter and dark chocolate successfully satisfies the nudging sweet tooth many of us have. Be sure to make enough for seconds and thirds!


  • 300g brussels sprouts and their sprout tops bite-size pieces, the sprout tops shredded
  • 1 tbsp oil or ghee
  • 400g mushrooms, any type roughly chopped
  • 3cm piece of ginger finely chopped or grated
  • 3 garlic cloves finely chopped or grated
  • 1 fresh red chilli, seeds too finely chopped
  • 3/4 tsp five-spice
  • 2 bundles of noodles soba works best
  • 1 tbsp maple syrup
  • 2 tbsp tamari
  • 1 tbsp lemon or lime juice or vinegar
  • 1 tsp fish sauce or extra tamari
  • 2 tbsp black sesame seeds or chopped nuts to serve


  • Fresh herbs such as coriander or mint to serve
  • Chilli garlic sauce to serve


  1. Fry the sprouts in oil or ghee in a wok or large deep-sided frying pan over a high heat for 4 minutes. For the first few minutes, fry them in an even layer, untouched for a minute or so, then stir or shake the pan to get to the other side. This will give you nice golden edges, which adds flavour.
  2. Chop the mushrooms, then add them too, stir-frying for 5 minutes along with the ginger, garlic, chilli and five-spice. If you’ve got sprout tops, add them now to briefly fry.
  3. Meanwhile, get the noodles cooking in a second saucepan following the label instructions; they should be ready once the sprouts are.
  4. Once the sprouts are tender and the mushrooms have started to go golden and any liquid they have released has been cooked off, add the maple syrup, tamari, citrus (and fish sauce if using) to the sprouts pan and mix everything together.
  5. Finish by adding the cooked noodles and tossing everything together for 30 seconds so the noodles pick up the flavours, adding a tiny splash of water if you need to. Serve with the sesame seeds, fresh herbs and chilli sauce (if using) on top.

Extracted from Eat Green by Melissa Hemsley, published by Random House UK, RRP $50.00
Copyright © Melissa Hemsley 2020. Photography © Philippa Langley 2020