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Sho Nuff Noodles (Spicy Lo Mein with Pickled Greens, Bok Choy and Cabbage)
1-2
Steps
- 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.
