Bacon and Brussels Sprouts Soba

In Japan, you’ll find tons of yakisoba stands at summertime festivals selling portions of thick, fried ramen noodles (not buckwheat soba, despite the name) in the hot summer heat. Yakisoba vendors can use up many whole heads of cabbage in a day, but since we’re cooking on a smaller scale, we went with Brussels sprouts here—they are just like cabbages, but mini. We also switched out the traditional Japanese yakisoba noodles for easier-to-find spaghetti. It sounds weird but it works—one taste and you’ll feel like you’re in Japan. Optional Toppings Sliced green onions Nori seaweed strips Pickled red ginger 5x Better Try topping with high-quality bonito flakes for an extra-authentic hit of umami. Components Why & How You Should Make Homemade Pasta with a Chitarra

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Step 1

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to the package directions until it is al dente. Drain well.

Step 2

2. Meanwhile, make the sauce: Whisk together the Worcestershire, oyster sauce, ketchup, soy sauce, and mirin in a small bowl. Set aside.

Step 3

3. Cook the bacon in a large sauté pan over medium heat until the fat renders and the bacon is crispy, 4 to 6 minutes. Drain off excess bacon fat if there are more than 2 tablespoons in the pan. Add the leeks, carrot, and Brussels sprouts to the pan and cook, stirring occasionally, until slightly soft, 1 to 2 minutes.

Step 4

4. Add the noodles to the pan, then the sauce, and toss until everything is evenly coated. Season with salt and pepper to taste. Serve hot.

Step 5

Note: Japanese Worcestershire sauce is thicker and sweeter than regular Worcestershire. It’s available in the international aisle of most large grocery stores, at Asian grocery stores, or online. If you can’t find it, sub with 2 tablespoons of ordinary Worcestershire and 2 teaspoons of sugar.