Brussels Sprouts and Shiitake Lo Mein |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Billy Ngo, now chef at Kru, a Japanese restaurant in Sacramento, shared this dish inspired by his previous restaurant, Red Lotus. Ingredients:
1 ounce dried shiitake mushrooms |
4 ounces dried thin egg noodles |
1/4 cup vegetable oil, divided |
1 pound brussels sprouts, trimmed and halved |
1/2 small yellow onion, sliced |
1 tablespoon minced garlic |
1/2 teaspoon each white pepper, sugar, and kosher salt |
1/2 cup vegetable broth |
2 cups mung bean sprouts, rinsed |
2 green onions, sliced diagonally |
soy sauce |
Directions:
1. Put mushrooms in a heatproof bowl. Bring a medium saucepan filled with water to a boil. Ladle 2 cups water over mushrooms and let sit until very soft, 15 to 20 minutes.
2. Add noodles to pan and cook until tender, about 6 minutes. Drain and set aside.
3. Heat 2 tbsp. oil in a wok or large frying pan over high heat. Add brussels sprouts and onion and cook 3 minutes. Drain mushrooms and squeeze out any excess liquid, then add to wok. Cook, stirring occasionally, until onion starts to soften and brussels sprouts are bright green, about 3 minutes. Add garlic and cook until fragrant, about 2 minutes. Stir in seasonings and broth and cook until most of liquid is gone, about 3 minutes.
4. Add remaining 2 tbsp. oil and the noodles, tossing to coat, and cook until hot, about 2 minutes. Add bean sprouts and cook just until warm. Transfer to a serving dish and sprinkle with green onions. Serve with soy sauce.
5. Note: Nutritional analysis is per serving.
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