Photo: Annabelle Breakey; Styling: Karen Shinto
YieldsServes 6Total Time30 mins
AuthorBilly Ngo
Billy Ngo, now chef at Kru, a Japanese restaurant in Sacramento, shared this dish inspired by his previous restaurant, Red Lotus.

How to Make It

Step 1
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.

Step 2
2

Add noodles to pan and cook until tender, about 6 minutes. Drain and set aside.

Step 3
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.

Step 4
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.

Step 5
5

Note: Nutritional analysis is per serving.

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

Step 1
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.

Step 2
2

Add noodles to pan and cook until tender, about 6 minutes. Drain and set aside.

Step 3
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.

Step 4
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.

Step 5
5

Note: Nutritional analysis is per serving.

Brussels Sprouts and Shiitake Lo Mein