Umi Organic Yakisoba with Brussels Sprouts

by Lola Milholland of Umi Organic

Because you’re shredding the Brussels sprouts, there’s no need to core them. Place the shredded Brussels sprouts in a plastic bag with a damp paper towel for up to a day if you want to prep in advance. The Brussels tangle wonderfully with our noodles. It’s a textural treat. Sautéed Brussels are also great with pasta, finished with a squeeze of lemon and a shower of Parm. This recipe is a riff on one our dear friend Jane Hashimawari of Ippai PDX shared with us.

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Ingredients:

  • 1 12-ounce package Umi Organic fresh ramen noodles

  • 3 tablespoons oil, divided

  • ½ pound Brussels sprouts

  • 1 small onion, thinly sliced

  • Heavy pinch salt / Fresh ground black pepper

  • 1/3 cup Oliver Doro Spicy Sauce or other yakisoba sauce*

Optional: 2 teaspoons aonori (powdered seaweed), Kewpie or other mayonnaise, kizami shoga (pickled ginger matchsticks)

*If you don’t have easy access to yakisoba sauce, you can create a pretty good replacement by mixing equal parts ketchup, soy sauce or tamari, and Worcestershire sauce.

Directions

Bring a large pot of water to a rapid boil. Tease apart noodles & drop into boiling water. Start a timer for 2 minutes. Stir occasionally to loosen noodles. When the timer rings, drain noodles in a colander and rinse under cold running water, using your fingers to loosen and turn them until all the noodles are chilled. Shake the colander thoroughly to remove all the water and set aside.

Place the Brussels sprouts in the tube of the food processor fitted with a large slicing disc. (No need to core them.) Process the Brussels sprouts until they’re all sliced. In a large skillet (preferably non-stick), heat 2 tablespoons oil over medium-high heat until shimmering. Add the sliced Brussels sprouts, onions, 1-1/2 teaspoons salt, and heavy grind of black pepper and sauté, stirring frequently, for about 4 to 5 minutes, until tender but still bright green. Taste and adjust seasoning as needed. Set aside.

While pan is still hot, add remaining 1 tablespoon oil and cooked Umi noodles. Stir, loosening noodles while they cook for 1 to 2 minutes. Add vegetables back to the pan. Add Oliver sauce or other yakisoba sauce, mix well, and cook over medium-high heat for a few more minutes or until you see a nice “yaki” color on the noodles and vegetables. Remove from heat, add 2 teaspoons of optional aonori and mix.

Serve, topping each portion with an extra sprinkle of aonori, a pinch of kizami shoga, and a squeeze of Kewpie if you have them.

Itadakimasu!