This Szechuan lo mein is an authentic Chinese food, by using the homemade Szechuan peppercorns chili oil. The vegetables are changeable, feel free to use the one you have on hand. You may like this House Special Lo Mein recipe if you don’t have a strong taste for spicy food.
7 oz. lo mein (soft egg noodles)
3 oz. meat ham
3 oz. carrot
1 oz. black fungus, soften
3 oz. cucumber
Szechuan chili oil:
2-3 peanut oil
1/2 tsp Szechuan peppercorns
2 tsp white sesame seeds
2 tsp ground red chili
1/4 tsp salt
1/2 tbsp soy sauce
1 tsp rice vinegar
1/2 tsp sugar
1/2 tsp ground garlic
Measure out the main ingredients we will need to make this Szechuan lo mein recipe.
Parboil soften black fungus in boiling water for 2-3 minutes, remove and drain well.
Rinse carrot and cucumber, slice diagonally into thin strips with ham and the wood ear.
In the s pot, parboil carrot in boiling water for 1-2 minutes until crispy tender. Remove.
In a wok or sauté pan, add oil and Szechuan peppercorns, heat to hot at medium heat.
In a mixing bowl, combine together the white sesame seeds, salt and ground red chili.
Pour the 80 percent hot peanut oil mixture in a steady stream into the mixing bowl.
Set it outside until it is cool to room temperature and the oil turn red and fragrant.
Transfer the Szechuan chili oil into a jar, seal tightly, so you can take it at anytime.
Boil noodles in a pot with enough boiling water for 1-2 minutes or until tender, remove.
Cool it under running water or just set in cold water until cool enough before using.
Mix lo mien with sauces and veggies and mix in 1 tsp Szechuan chili oil while serving.