Brussels Sprouts and Shiitake Lo Mein

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

Step 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

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

Step 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

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

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 214Calories from Fat 43

% Daily Value *
Total Fat 11g17%

Saturated Fat 1.3g7%
Cholesterol 19mg7%
Sodium 286mg12%
Total Carbohydrate 26g9%

Dietary Fiber 4.3g18%
Protein 6.3g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Brussels Sprouts and Shiitake Lo Mein