Brussels Sprouts and Shiitake Lo Mein

Name: Brussels Sprouts and Shiitake Lo Mein
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams brussels sprouts, trimmed and halved; 28 grams dried shiitake mushrooms; 113 grams dried thin egg noodles; 1 Tbsp minced garlic; 2 green onions, sliced diagonally; 473 milliliters mung bean sprouts, rinsed; 6 servings Soy sauce; 118 milliliters vegetable broth; 59 milliliters vegetable oil, divided; 1 teaspoons each white pepper, sugar, and kosher salt; 1 smalls yellow onion, sliced

Brussels Sprouts and Shiitake Lo Mein is a dairy free and vegetarian recipe with 6 servings. This recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 227 calories, 9g of protein, and 10g of fat. Head to the store and pick up onion, shiitake mushrooms, pepper, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

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.

Ingredients you will need

Mushrooms

Water

Equipment you will use

Sauce Pan

Ladle

Bowl

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

Ingredients you will need

Pasta

Equipment you will use

Frying Pan

Drain and set aside.

Heat 2 tbsp. oil in a wok or large frying pan over high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Wok

Add brussels sprouts and onion and cook 3 minutes.

Ingredients you will need

Brussels Sprouts

Onion

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.

Ingredients you will need

Brussels Sprouts

Mushrooms

Onion

Equipment you will use

Wok

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.

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Seasoning