Lo mein noodles with ginger and green onions

Ingredients:

• 450g fresh lo mein noodles, cut into thirds with kitchen scissors
• 0.5 tbsp. plus 2 tsp. rice vinegar
• 2 tablespoons of sugar
• 2 thinly sliced ​​cucumbers
• 4 thinly sliced ​​radishes
• 1 small turnip, peeled and thinly sliced
• 1 small jalapeño pepper, thinly sliced
• 3 bunches of green onions, thinly sliced
• 0.5 cup chopped peeled ginger (3 pieces 5 cm each)
• 2 tsp low-salt soy sauce
• 0.5 cups vegetable oil
• 1/4 cup oyster sauce

Preparation:

1. Combine 0.5 cups rice vinegar, sugar, and 1 teaspoon salt in a small saucepan. Heat, stirring until the sugar is completely dissolved, then turn off the heat. Place the cucumbers, radishes, turnips, and jalapeño peppers in a small bowl and pour the vinegar mixture over them. Let sit for 20 minutes.
2. Meanwhile, combine 1/2 cup of onion with the remaining 2 teaspoons of rice vinegar, ginger, soy sauce, and 1.5 teaspoons of salt in a medium heatproof bowl. Heat the vegetable oil in a small saucepan over medium heat until shimmering, about 3 minutes. Pour the hot oil over the onion mixture, stir, and let it sit for 20 minutes until completely cool.
   
   Place everything in a food processor and pulse a few times until a thick paste forms.
3. Bring a large pot of salted water to a boil. Add the noodles and cook according to the label directions. Drain and return to the pot. Add the onion and ginger mixture and toss to coat the noodles evenly.
4. Place the noodles in bowls. Drizzle with oyster sauce. Drain the marinated vegetables and add them to the noodles. Top with the remaining onions.