Lo Mein with Ginger-Scallion Sauce and Pickled Vegetables
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 774
- Total Fat
- 33
- Saturated Fat
- 3
- Carbohydrates
- 101
- Dietary Fiber
- 7
- Sugar
- 12
- Protein
- 19
- Cholesterol
- 95
- Sodium
- 867
- Total: 1 hr
- Active: 30 min
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
Directions
- 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.