Spicy Sichuan Lo Mein
80% authentic · Sichuan Chinese
A fiery twist on Lo Mein, incorporating the bold flavors of Sichuan cuisine with chili oil, Sichuan peppercorns, and a medley of vegetables and protein.
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Ingredients
- Lo mein noodles1 pound
- Pork loin, thinly sliced1/2 pound
- Baby corn, halved1 cup
- Snap peas1 cup
- Garlic, minced3 cloves
- Ginger, minced1 inch piece
- Chili oil2-3 tablespoons
- Sichuan peppercorns, lightly toasted and ground1 teaspoon
- Soy sauce3 tablespoons
- Chinkiang vinegar1 tablespoon
- Sugar1 teaspoon
- Vegetable oil2 tablespoons
- Saltto taste
- Black pepperto taste
- Cilantro, choppedfor garnish
Steps
- 1
Cook lo mein noodles according to package directions. Drain and rinse with cold water. Toss with 1 teaspoon of vegetable oil.
- 2
Marinate pork slices with 1 tablespoon soy sauce and a pinch of black pepper.
- 3
In a small bowl, whisk together chili oil, ground Sichuan peppercorns, remaining soy sauce, Chinkiang vinegar, and sugar.
- 4
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add pork and stir-fry until browned and cooked through. Remove pork from wok.
- 5
Add remaining 1 tablespoon of vegetable oil to the wok. Add garlic and ginger, stir-fry until fragrant (about 30 seconds).
- 6
Add baby corn and snap peas. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- 7
Return pork to the wok. Add the cooked noodles and the prepared spicy sauce. Toss everything together until well combined and heated through.
- 8
Season with salt and pepper to taste. Garnish with chopped cilantro before serving.
