We came up with this recipe on a rainy afternoon using what we happened to have on hand. These particular lo mein noodles are spicy and wonderfully tasty, and after devouring every last bite, we all bowed to its magnificence.
These Special Noodles are made with the Chinese hot sauce that inspired us all—a blend of chili peppers and Chinese fermented black beans. You need to test it out. There are other varieties of this sauce, but you want the one with black beans and chilies.
Spicy Sichuan (Szechuan) peppercorns are used in the particular noodle recipe, giving the dish a flavor that almost numbs the mouth. Although it may sound strange, this ingredient has helped propel Sichuan-style cooking to the forefront of China’s culinary scene. To initially become aware of a tingling sensation on the tongue is a bit disconcerting. However, once you start eating, you can’t stop until you’ve had your fill. It’s not required, but it will add some Sichuan flavor to the dish, so it’s worth considering.
For this one, we took lots of pictures and tried to get every last detail, so here it is. Just below you’ll find the whole, special lo mein recipe.
You should start by slicing, chopping, and mincing all of your ingredients, as the cooking process for this meal is lightning fast. It’s always best to have everything you need on hand before beginning to cook a Chinese cuisine.
- 170g of ground pork
- 5 cloves of finely minced garlic
- 1 chopped scallion
- 1 package of cooked yellow lo mein noodles
- 1-3 fresh or dried red chilis, sliced thinly
- 1/3 cup of chopped peanuts
- 2-3 tablespoons of Lao Gan Ma Black Bean Chili Sauce
- 2 tablespoons of finely minced ginger
- 1 tablespoon of soy sauce
- 1 tablespoon of Shaoxing wine
- ½ teaspoon of white pepper
- ½ teaspoon of sesame oil
- ½ teaspoon of Sichuan peppercorns
- ½ teaspoon of sugar
- Handfuls of any leafy green vegetable
- Over low heat, add the chilis to the wok and a 1/3 cup of oil. Start by letting the peppers infuse the oil while you get the rest of the stuff ready. Crush any optional Sichuan peppercorns and add them to the oil, being careful not to scorch the spices.
- Add the minced ginger after a few minutes and turn up the heat so it barely fries.
- Stir the pork until it is fully cooked, breaking up any large chunks. We’re probably at the sweet spot between medium and high temperatures.
- Stir in the minced garlic, cooking wine, and sugar (about half a teaspoon). Don’t stop stirring for the next minute.
- Then pour in two to three hefty black bean hot sauce tablespoons. Combine flavors by stirring and cooking for a few minutes.
- Include a half teaspoon of white pepper, a tablespoon of soy sauce, and a quarter-teaspoon of sesame oil. Add the peanuts and scallions and mix well. Mix it up until the scallions are done cooking.
- Add the noodles, and the heat should be turned up to high. To reheat the noodles, simply stir-fry them for a couple of minutes. Throw in the greens once they’ve heated through and been coated in sauce. Noodles that are adhering to the wok require a faster stirring pace and a modest reduction in heat.
- Using your taste buds, add more soy sauce gradually as needed. It’s important to keep stirring until everything is thoroughly mixed.