Everyone has their typical go-to order from their favorite take out joint. When ordering Chinese, ours is General Tso's tofu and two orders of veggie lo mein. For Vietnamese, we get a vegetarian vermicelli bowl and lemongrass tofu. This dish is kind of a bastardized white person fusion of the two noodle dishes we love most.
We picked up some fresh lo mein noodles from the Richmond New May Wah Asian grocer on Clement. They have a really awesome selection of vegetarian food, and fresh noodles.
1 package lo mein noodles
1 head broccoli, cut into bite sized florets
1 cucumber, 1/4" sliced on the bias
4 carrots, shredded
2 to 3 inch piece daikon, shredded
2 tsp. canola oil
1 cup sweet chili sauce
4 Tbsp. soy sauce
1 tsp. apple cider vinegar
1 Tbsp. minced ginger
juice from 1/2 a lemon
Combine the chili sauce, apple cider vinegar, ginger, lemon juice, and 3 Tbsp. of soy sauce and marinate the shredded daikon and carrot for 30 minutes. Blanch and shock broccoli in salted water and set aside in refrigerator. Cook lo mein noodles according to package directions, shock in cold water, toss with canola oil and remaining tablespoon of soy sauce to coat. Mix noodles, broccoli, cucumbers, and the carrot/daikon mixture together and chow down!