Lo mein noodles get a boost of flavor from quick pickled veggies and a ginger-scallion sauce. The sauce is based on a popular Chinese condiment that’s typically served with poached chicken but can be used on everything from scrambled eggs to roasted pork to grain bowls.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup plus 2 teaspoons rice vinegar
- 2 tablespoons sugar
- Kosher salt
- 2 Persian cucumbers, thinly sliced
- 4 radishes, thinly sliced
- 1 small turnip, peeled and cut into thin wedges
- 1 small red jalapeño pepper, thinly sliced (remove seeds for less heat)
- 3 bunches scallions, thinly sliced
- 1/2 cup minced peeled fresh ginger (from about three 2-inch pieces)
- 2 teaspoons low-sodium soy sauce
- 1/2 cup vegetable oil
- 1 pound fresh lo mein noodles, cut into thirds with kitchen shears
- 1/4 cup oyster sauce
Instructions
- Combine 1/2 cup rice vinegar, the sugar and 1 teaspoon salt in a small saucepan. Bring to a boil, stirring to dissolve the sugar; turn off the heat. Put the cucumbers, radishes, turnip and jalapeño in a small bowl and pour the vinegar mixture on top; set aside at least 20 minutes.
- Meanwhile, combine all but 1/2 cup scallions with the remaining 2 teaspoons rice vinegar, the ginger, soy sauce and 1 1/2 teaspoons salt in a medium heatproof bowl. Heat the vegetable oil in a small saucepan over medium-high heat until shimmering, about 3 minutes. Pour the hot oil over the scallion mixture, stir and set aside until cool, 20 minutes. Transfer to a food processor and pulse several times to make a coarse paste.
- Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and return to the pot. Add the ginger-scallion paste and toss to coat.
- Divide the noodles among bowls. Drizzle the oyster sauce on top. Drain the vegetables from the pickling liquid and add to the noodles. Top with the reserved scallions.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 774 |
| Total Fat | 33 g |
| Saturated Fat | 3 g |
| Carbohydrates | 101 g |
| Dietary Fiber | 7 g |
| Sugar | 12 g |
| Protein | 19 g |
| Cholesterol | 95 mg |
| Sodium | 867 mg |
| Serving Size | 1 of 4 servings |
| Calories | 774 |
| Total Fat | 33 g |
| Saturated Fat | 3 g |
| Carbohydrates | 101 g |
| Dietary Fiber | 7 g |
| Sugar | 12 g |
| Protein | 19 g |
| Cholesterol | 95 mg |
| Sodium | 867 mg |
Reviews
I am new to “real cooking” and was pleasantly surprised. This meal has fantastic taste and was excellent. I have a food chopper with a pulse function and it worked great for the sauce. I would highly recommend it. Great taste and good meal.