- 1 cup sugar
- 1 cup water
- 1/2 cup whole pecans
- 1/2 cup Karo corn syrup
- 1/2 cup soy sauce
- 1/2 cup water
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 2 tablespoons Chinese chile paste or sambal
- 6 ounces fresh lo mein noodles
- 1/4 cup Naughty sauce (or more to taste)
- 1/4 cup candied pecans
- 1/4 cup julienned cucumber
- 2 tablespoons dried garlic peas
Preheat the oven or oil in a deep-fryer to 350° F.
- Cover a baking sheet with parchment paper, then coat the paper with a nonstick cooking spray.
- Mix sugar and water in a small saucepan over medium heat, stirring until sugar dissolves. Increase the heat to medium high, then add the pecans. Stir occasionally.
- When the pecans are glazed evenly with syrup (about 3 to 4 minutes), use a slotted spoon to remove them from the saucepan, and place them on the parchment.
- If using an oven, bake the pecans for 15 minutes, turning the nuts once halfway through. If using the deep fryer, place the pecans in a basket, lower into the oil, and cook for 30 seconds.
- Remove them from the fryer and turn onto lined sheet.
Let cool. Store unused pecans in a sealed container in a dry place.
- Whisk all ingredients together in a small saucepan over medium-high heat. Stirring occasionally.
- Reduce the sauce until it reaches a syrupy consistency.
- Let cool. Refrigerate leftover sauce and use it to glaze fish or poultry, or add to steamed vegetables
- Cook lo mein noodles according to package directions. Remove from heat, drain and let cool.
- Toss the noodles with ¼ cup Naughty sauce, or more to taste. Place in single-serve bowl.
- Top the noodles with the pecans, cucumber, garlic peas and pea shoots, and serve.