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.

PREP DETAILS

Servings: 1-2

INGREDIENTS

• 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

DIRECTIONS

1. 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.

2. 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.

3. Add noodles and cook one minute more. Add reserved sauce, mustard greens, and dill; cook 2 minutes. Garnish with sliced scallions.