Shaved Brussels Sprouts Ginger Chicken Noodle Bowl
Serves: 4
  • 12 oz Brussels sprouts (4 cups)
  • 6 oz Chuka Soba dried chow mein noodles (available in Asian section of many grocery stores)
  • 2-3 tablespoons vegetable oil
  • 1 lb boneless, skinless chicken thighs (about 4), sliced into bite size pieces
  • 1-1/2 tablespoons chopped fresh ginger
  • 1 clove garlic, chopped (1 teaspoon)
  • ⅓ cup halved or coarsely chopped roasted peanuts
  • ¼ cup chopped green onion
  • Kosher salt
  • Fresh ground black pepper
  • Noodle Bowl Sauce (recipe follows)
  1. Trim ends from Brussels sprouts and remove any brown outer leaves; thinly slice using a slicing attachment for a food processor or with a knife.
  2. Cook noodles according to package directions; drain and rinse with cold water; drain again.
  3. Heat oil over medium heat in a wok or large skillet; add chicken, season with salt and pepper and cook and stir until browned and cooked through, about 6 to 8 minutes minutes. Add Brussels sprouts, ginger and garlic and cook and stir just until softened, about 3 minutes. Stir in noodles and Noodle Bowl Sauce and cook until heated through, about 2 minutes, Toss in peanuts and green onions.
Noodle Bowl Sauce:
3 tablespoons soy sauce
2 tablespoons Hoisin sauce
2 tablespoons rice vinegar
1 tablespoon brown sugar, honey or sugar
1-2 teaspoons red chile paste or ½ teaspoon red chile flakes
1 teaspoon sesame oil

Whisk together all ingredients.
Recipe by A Year at the Table at