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

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.

shiitake mushrooms, thin egg noodles, vegetable oil, brussels sprouts, yellow onion, garlic, white pepper, vegetable broth, bean sprouts, green onions, soy sauce

Taken from www.myrecipes.com/recipe/brussels-sprouts-shiitake-lo-mein (may not work)