Ginger-Scallion Lo Mein

  • Yield : 4 servings
  • Cook Time : 30m
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  • 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 jalapeA+-o 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


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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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