Step 1

Bring a large pot of salted water to a boil. Meanwhile, coarsely crush 1 tablespoon pink peppercorns. Squeeze the juice from 1/2 medium lemon until you have 1 tablespoon juice, then cut the remaining 1/2 lemon into wedges for serving. Mince 5 garlic cloves (scant 2 tablespoons). Peel and mince 1 (1 1/2-inch) piece ginger until you have 1 tablespoon.

Step 2

Add 16 ounces lo mein noodles to the boiling water and cook until tender or according to package directions. Reserve 1/3 cup of the noodle water, then drain the noodles.

Step 3

Heat 3 tablespoons vegetable oil in a large sauté pan over medium heat until shimmering. Add half of the peppercorns and all of the garlic and ginger. Cook, stirring often, until fragrant, 2 to 3 minutes.

Step 4

Add 1 can coconut milk and 3 tablespoons white miso paste, and whisk until the miso is completely dissolved. Bring to a simmer. Reduce the heat to low and simmer until the sauce thickens slightly, about 2 minutes.

Step 5

Add the noodles and toss until completely coated in sauce. If the sauce is too thick, add in the reserved noodle water a tablespoon at a time to thin out. Taste and season with salt as needed. Transfer to a bowl and sprinkle with the remaining pink peppercorns. Serve with the lemon wedges.