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
How to Make It
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.
Add noodles to pan and cook until tender, about 6 minutes. Drain and set aside.
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.
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.
Note: Nutritional analysis is per serving.
Kru, Sacramento, California
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