Daikon Noodle Vegetable Lo-Mein
Try this Daikon Noodle Vegetable Lo-Mein recipe, or contribute your own.
Try this Daikon Noodle Vegetable Lo-Mein recipe, or contribute your own.
- 1 garlic clove minced
- 1 teaspoon honey
- 1 teaspoon sesame oil
- 1 tablespoon extra virgin olive oil
- 1 tablespoon dry sherry
- 2 tablespoons low sodium soy sauce
- 1/2 teaspoon grated fresh ginger
- 1 small carrot julienned
- 1/2 teaspoon sriracha (or similar asian hot sauce)
- 4 oz sliced shiitake mushrooms
- 3 scallions, diced
- 1 red bell pepper sliced thinly (any color will do)
- 6 baby corns
- 1 large daikon radish peeled, blade c, noodles trimmed
- 1 cup chopped baby bok choy
- 1/2 teaspoon white sesame seeds to garnish
- Carbohydrate 7.93971249816991 g
- Cholesterol 0 mg
- Fat 6.05877499927261 g
- Fiber 1.52653119358944 g
- Protein 2.41337187769451 g
- Saturated Fat 0.838275499897264 g
- Serving Size 1 1 -3 (148g)
- Sodium 785.876376585793 mg
- Sugar 6.41318130458046 g
- Trans Fat 0.331335499974767 g
- Calories 101 calories
Step-by-step
- In a small bowl, combine the soy sauce, ginger, hot sauce, sesame oil and honey.
- Heat oil in a wok or large skillet over high heat and add the garlic, mushrooms, and the white parts of the scallions.
- Cook for 30 seconds and then add in the peppers, baby corn and carrots.
- Cook for about a minute and then add in the dry sherry and cook for another minute.
- Add the sauce mixture, daikon noodles, remaining scallions and bok choy to the wok and cook for about 5 minutes or until daikon noodles are to your preference.
- Portion into bowls and garnish with sesame seeds.
Stretching produce budgets requires maximizing the water content and structural rigidity of roots like the daikon radish, which transforms under high heat from a pungent root into a tender strand capable of holding sauce. Traditional lo-mein relies on wheat noodles, but substituting a spiralized winter radish slashes carbohydrate counts while offering a crisp bite that mimics traditional pasta when cooked properly. Operating on a strict thirty-minute timeline demands high thermal energy, turning a simple skillet into a rapid evaporation chamber.
The Chemistry of High-Heat Wok Cooking
Building depth without hours of simmering depends entirely on Maillard reactions and sugar caramelization. Honey and low-sodium soy sauce combine to form a glaze where amino acids meet reducing sugars under high heat, generating savory compounds known as melanoidins. Fresh ginger and minced garlic release allicin and gingerol upon cell wall rupture, compounds that mellow rapidly when exposed to hot oil for precisely thirty seconds before burning occurs. Adding dry sherry introduces ethanol, which acts as a solvent to extract fat-soluble aromatic compounds from the mushrooms and scallions, dispersing them evenly throughout the pan.
- If the pan accumulates excessive liquid from the bok choy and mushrooms, tilt the skillet and push solids aside to let moisture boil off rapidly for 60 seconds.
- Should the daikon release too much water before softening, remove the lid if covered, or increase burner output to maintain a hard sear rather than a simmer.
- Substitute regular soy sauce at a 1:1 ratio if low-sodium is unavailable, but omit any added salt from other components to prevent over-seasoning.
