These noodles were one of the first Streetbird dishes I ever tested. I debuted them at the Lower East Side pop-up back in February, and then added them to the menu as soon as the Rotisserie officially opened up in Harlem. They’re a little bit sweet, spicy, tangy, and super addicting. The name was inspired by a character in the 1980’s martial arts comedy The Last Dragon.
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
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
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.