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Brussels Sprouts and Shiitake Lo Mein

Photo: Annabelle Breakey; Styling: Karen Shinto
Total time 30 mins
Yield Serves 6
Billy Ngo, now chef at Kru, a Japanese restaurant in Sacramento, shared this dish inspired by his previous restaurant, Red Lotus.


  • 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

Nutrition Information

  • calories 214
  • caloriesfromfat 43 %
  • protein 6.3 g
  • fat 11 g
  • satfat 1.3 g
  • carbohydrate 26 g
  • fiber 4.3 g
  • sodium 286 mg
  • cholesterol 19 mg

How to Make It

  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.

Kru, Sacramento, California