Those of us who used to pass on Brussels sprouts are giving them a second look. In the past the motivation to eat them might have been more for their nutritional attributes than their flavor qualities. All that has changed. Thinly sliced and quartered, and roasted and grilled have pushed aside whole and steamed making them far more interesting to combine with unexpected ingredients and flavorful to eat. Gone are the days of putting the whole little cabbage like vegetable in your mouth and chewing quickly to get the overwhelming taste down.
In this one dish meal, thinly sliced brussels sprouts take on a delicate texture and flavor woven among Chinese chow mein noodles and bathed with the warm spicy flavor of fresh ginger and a quickly whisked together sauce. Bite size slices of chicken thigh rather than breast contribute a richer flavor and moister texture and flecks of chopped green onion and crunchy roasted peanuts assure their irresistible flavor throughout.
If your pantry and refrigerator aren’t already stocked with Hoisin sauce, sesame oil, rice wine vinegar and red chile paste needed for the sauce, it may mean a trip to the grocery store, but it’s worth it and my guess is you’ll find other ways to use them in addition to this recipe.
Slicing Brussels sprouts
- 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)
- 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.
- Cook noodles according to package directions; drain and rinse with cold water; drain again.
- 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.
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.