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flameNoodles
Sho Nuff Noodles (Spicy Lo Mein with Pickled Greens, Bok Choy and Cabbage)
Serves1-2
Ingredients
- 1 tbsp. black bean sauce
- 1 tbsp. kecap manis
- 1 tbsp. oyster sauce
- 1 tbsp. shaoxing wine
- 2 tsp. soy sauce
- 1 1/2 tsp. cornstarch
- 1 1/2 tsp. rice vinegar
- 1 1/2 tsp. yuzu kosho
- 1 tsp. minced ginger
- 1/4 tsp. ground caraway seeds
- 2 tbsp. canola oil
- 4 oz. shredded cabbage
- 1 baby bok choy, cut into 1" pieces
- 1 bunch scallions, 3/4 cut into 2" pieces, 1/4 thinly sliced
- 8 oz. cooked lo mein noodles
- 2 oz. pickled mustard greens, cut into 1" pieces and soaked in water for 1 hour
- 1 tbsp. minced dill
Instructions
- Mix black bean sauce, kecap manis, oyster sauce, shaoxing wine, soy sauce, cornstarch, rice vinegar, yuzu, ginger, and caraway in a bowl; set sauce aside. Heat oil in a 12” wok or nonstick skillet over high; add cabbage, bok choy, and 2” scallions and cook until browned, about 5 minutes. Add noodles and cook one minute more. Add reserved sauce, mustard greens, and dill; cook 2 minutes. Garnish with sliced scallions.
Originally published at Saveur.com. Reproduced for personal collection.