READY IN: 40mins
1⁄8 teaspoonbaking soda
5tablespoonsred miso (can sub white miso but sauce will be lighter in color and milder of taste)
8scallions, cut into 1/2-inch pieces, dark green parts sliced thin on bias
2garlic cloves, peeled
1⁄2 inch piece ginger, peeled and sliced into 1/8-inch rounds
4ouncesshiitake mushrooms, stemmed and sliced 1/2-inch thick
1lb fresh lo mein noodles
1⁄2 English cucumber, unpeeled and shredded(2 cups)
Serving Size: 1 (250) g
Servings Per Recipe:6
Calories from Fat 316 g 52 %
Total Fat 35.1 g 54 %
Saturated Fat 6.9 g 34 %
Cholesterol 27.5 mg 9 %
Sodium 1882.1 mg 78 %
Total Carbohydrate60.2 g 20 %
Dietary Fiber 5.7 g 22 %
Sugars 7.9 g 31 %
Protein 18.2 g 36 %
Toss pork, 2 teaspoons water and baking soda in bowl until thoroughly combined. Let stand for 5 minutes. Whisk 1/2 cup water, miso paste, soy sauce, hoisin and molasses together in second bowl.
Pulse white and light green scallion parts, garlic and ginger in food processor until coarsely chopped, 5 to 10 pulses, scraping down sides of bowl as needed. Add mushrooms and pulse until mixture is finely chopped, 5 to 10 pulses.
Heat oil and pork mixture in large saucepan over medium heat for 1 minute, breaking up meat with wooden spoon. Add mushroom mixture and cook, stirring frequently, until mixture is dry and just begins to stick to saucepan, 5 to 7 minutes. Add miso mixture to saucepan and bring to simmer. Cook, stirring occasionally, until mixture thickens, 8 to 10 minutes. Cover and keep warm while noodles cook.
Bring 4 quarts water to boil in large pot. Add noodles and cook, stirring often, until almost tender (center should still be firm with slightly opaque dot), 3 to 5 minutes. Drain noodles and transfer to wide, shallow serving bowl.
Ladle sauce over center of noodles and sprinkle with cucumber, sprouts and dark green scallion parts. Toss well and serve.
Source: Read Full Article