Make this versatile dish with leftover turkey or chicken too!
Cook noodles according to package directions and drain. Rinse under cold water and shake to remove as much water as possible. Toss with toasted sesame oil and set aside.
For sauce, in a small bowl, combine tamari, oyster sauce, rice wine vinegar and honey whisking to combine. Set aside.
Heat a large non-stick skillet over high heat and add oil swirling to coat bottom. Add Brussels sprouts and cook until tender crisp about 4-5 minutes.
Add ginger, garlic and scallions (optional) and fry with Brussels sprouts for an additional minute or until aromatic.
Add noodles and ham and toss until ham and noodles are heated through. Pour sauce over mixture tossing to coat. Transfer to serving platter and sprinkle with toasted walnuts. Serve warm.