Lo Mein with Ginger-Scallion Sauce and Pickled Vegetables
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Level:Easy
Total: 1 hr
Active: 30 min
Yield:4 servings
Nutritional Analysis
Per Serving
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
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.
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.
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Photograph by Ryan Dausch
This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.
Courtesy of Food Network Magazine
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