Zero Skills Needed! Szechuan Spicy Lo-Mein 四川香辣干捞面 Chinese Dry Chilli Garlic Noodles Recipe
Lo mein is a delicious Chinese dish that's a favourite among many people around the world. Made with noodles, vegetables, and a flavourful sauce, lo mein is a satisfying and comforting meal that's perfect for any occasion. This spicy lo mein is perfect for those of you who love Szechuan cuisine. Whether you're a fan of Chinese food or simply looking to try something new, lo mein is definitely worth a try. With its savory taste and hearty texture, it's a dish that's sure to satisfy your taste buds and leave you feeling satisfied. So if you haven't tried lo mein yet, be sure to give it a chance and see what all the fuss is about! Happy cooking!
See the ingredient list below for your easy reference.
Hope you can recreate this yummy recipe in the comfort of your home. Happy cooking!
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Zero Skills Needed! Szechuan Spicy Lo Mein 四川香辣捞面 Chinese Dry-Tossed Noodles Recipe
Ingredients:
Serves 2 - 3 pax
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Noodle Sauce
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1 tablespoon ground chilli flakes
1 tablespoon Szechuan pepper powder
Half a bulb garlic (chopped)
2 stalks spring onion (chopped)
60ml hot cooking oil
2 tablespoons oyster sauce
2 tablespoons light soy sauce
1 tablespoon premium dark soy sauce
Other ingredients
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160g Chinese dried noodles
Some roasted sesame seeds
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Don't know where to get the ingredients or don't know how they look like? See the links below.
Ground chilli flakes
Sichuan pepper powder
Oyster sauce
Light soy sauce
Premium dark soy sauce
Chinese dried noodles
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Want to buy the kitchen tools like the ones we used in the video? Check out what we found online that you might like:
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Super Easy Szechuan Spicy Chicken 口水鸡 Chinese Mala Chicken Recipe • Mouth-watering Saliva Chicken
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四川担担面 Super Spicy Szechwan's Chengdu Dan Dan Noodle
Retired Chef Lee, again show you, how to make super Spicy Szechwan Noodle that will surely numb you mouth. Warning : this is not for the weak stomach or children. All the spicy sauce are in the bowl's bottom, that you needed to mix together with the noodle to enjoy.
Sichuan Dan Dan Noodles 担担面
#DandanNoodles #Dandanmian #sichuanFood #SichuanNoodles #担担面 #川菜
How to make Dan Dan Noodles 担担面
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Hope you enjoy this delicious noodle dish from my hometown Sichuan. For vegetarians, skip the ground pork and only use preserved vegetable.
Ingredients:
6 oz fresh noodles (or dried noodles)
3 oz spinach
4 oz ground pork
2 tablespoons Sichuan preserved vegetable (Ya Cai)
2 cloves garlic, minced
1 scallion, chopped
1 tablespoon canola oil
For the sauce:
1 tablespoon chili oil
1 tablespoon soy sauce
1 teaspoon Chinese dark vinegar
1/2 teaspoon Sichuan pepper powder
Watch how to make chili oil:
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Zojirushi Rice Cooker
Ceramic Wok
Carbon steel wok
Cutting Board
Salt and Pepper Wood Containers
Bamboo Steamer
Electric Hot Pot
Dual Sided Hot Pot
????????????????
12-Inch Stir Fry Pan
14-Inch Stir Fry
10-Inch and 12-Inch Skillets
3-1/2-Quart Saucepan
Rice Cooker
Emojoy 15 Piece Knife Set
⭐️????????????????’???? ???????????????????????????????????????????? (???????? ????????????????????????????)
Light Soy Sauce
Dark soy sauce
Dark Vinegar
Shao Xing Cooking Wine
Oyster sauce
Spicy broad bean paste (Doubanjiang)
Fermented black bean sauce
Sichuan peppercorns
Sichuan Green Peppercorns
Sichuan Yibin Ya Cai
Dry Noodle
Vermicelli Bean Threads
Rice Cake
Sweet Potato Noodles
Soft Tofu
⭐️????????????????’???? ????????????????????????????
Canon EOS Canon EOS 70D
Canon EOS Canon T3i
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How to Make Black Sesame Dan Dan Noodles (Recipe) 黒胡麻担々麺の作り方 (レシピ)
Black Sesame Dan Dan Noodles (黒胡麻担々麺) 2 ways: Cold & Hot. Kurogoma Tan Tan Men is a Japanese take on Dan Dan Noodles, the classic Sichuan noodle dish. Here's the popular black sesame flavor served with chili oil and garlic chips.
RECIPE starts ▶ 01:10
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Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 2
INGREDIENTS
- Soup -
½ cup soy milk (120 ml)
1 ½ Tbsp black sesame paste (See Notes for substitute)
2 cups chicken broth (480 ml)
1 Tbsp rice vinegar
1 Tbsp soy sauce
1 tsp sugar
½ tsp kosher salt (Taste and adjust the amount of salt based on your chicken stock’s saltiness)
- Meat Sauce -
1 clove garlic
1 knob ginger
1 Tbsp sesame oil
6 oz ground pork (170 g)
1 tsp sake
¼ tsp freshly ground black pepper
2 tsp Tianmianjiang (sweet bean sauce) (or use miso)
1 tsp Doubanjiang (spicy chili bean sauce/broad bean paste)
1 tsp soy sauce
1 tsp sugar
- Other Ingredients-
1 Tbsp peanuts (roasted) (you can use walnut) (10 g)
1 Tbsp black sesame seeds (roasted/toasted) (7 g)
1 bok choy
4 green onions/scallions
1 handful bean sprouts (½ cup, 50 g, 2 oz)
12 oz Dan Dan Noodles (340 g)
2 Tbsp fried garlic chips (8 g, or more)
4 tsp la-yu (Japanese chili oil) (or more)
NOTES:
Black Sesame Paste:
Tianmianjiang:
Doubanjiang:
INSTRUCTIONS with step-by-step pics ▶
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How to Make Black Sesame Dan Dan Noodles (Recipe) 黒胡麻担々麺の作り方 (レシピ)
How to Make Dan Dan Noodles
This recipe is excerpted from my upcoming book, a follow up to my 2015 book The Food Lab. You can find more info and stay up-to-date on its release at kenjilopezalt.com
Dan dan noodles are a classic Sichuan dish of noodles tossed in a spicy and numbing chili sauce with ground pork. It's incredibly simple to make, even if you don't have access to fresh Chinese noodles (just cook dried pasta in water with about 1/4 teaspoon of baking soda per quart and it'll give the pasta the flavor and bouncy texture of Chinese wheat noodles!). Some of the ingredients can be a little tough to find in western supermarkets, but all of them last a long time in the fridge (like, months or years), so just grab some on a trip to the Asian market, or order them online.
Pickled mustard root:
Roasted chili oil (or use homemade recipe below):
Chinkiang vinegar:
Recipes:
Note: For best results, use fresh Chinese lo mein-style noodles. If they are unavailable, you can use fresh or dried pasta such as spaghetti or even tagliatelle. For a bouncier texture and flavor that emulates Chinese noodles, add 1/4 teaspoon of baking soda per quart of water when cooking the pasta.
Serves 4 to 6 as an appetizer or as part of a larger meal
For the Pork:
2 tablespoons (30ml) vegetable oil
6 ounces (120g) ground or finely chopped pork
1 teaspoon ground Sichuan peppercorns
2 cloves garlic, minced
1/2-inch knob ginger, minced
2 ounces (about ¼ cup) minced preserved mustard root or stem (ya cai or zha cai, see note)
For the Sauce:
1 tablespoon (15ml) soy sauce
2 tablespoons (30ml) Chinkiang vinegar
1 to 2 tablespoons (15 to 30ml) store-bought or homemade roasted chili oil
To Serve:
1 pound fresh Chinese noodles (see note)
4 to 5 thinly sliced scallions
1. For the Pork: Rub a thin film of oil into the bottom of a wok using a paper towel. Heat the wok over high heat until smoking. Add the remaining oil, the pork, and the Sichuan peppercorns. Cook, stirring and tossing and using a spatula to break up the pork until it is no longer pink, about 1 minute. Continue cooking until the pork starts to brown slightly, about 1 minute longer. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the preserved mustard root and cook, stirring, until fragrant, about 30 seconds. Transfer mixture to a bowl and set aside.
2. Bring a large pot of salted water to a boil. Pour soy sauce, vinegar, and chili oil in the bottom of a large serving bowl.
3. When the water is boiling, add the noodles and cook according to the package directions until barely cooked through, just a couple minutes. Use a ladle to transfer about ¾ cup of boiling water from the noodle pot to the serving bowl.
4. Drain the noodles and transfer them to the bowl. Spoon the pork mixture on top and garnish with scallions. Serve immediately, tossing the noodles in the sauce at the table before serving.
MIXED ROASTED CHILI OIL
2 ounces mixed dried chilies, such as arbol, Sichuan, pasilla, California, and ancho
1 ½ cups neutral oil such as canola, vegetable, or safflower
2 (1/4-inch) slices fresh ginger
1 tablespoon Sichuan peppercorns (optional)
2 tablespoons sesame seeds (optional)
1. Place the chilies on a microwave-safe plate and microwave on high power at 15 second intervals and hot, pliant, and toasty-smelling. Depending on the power of your microwave this can take between 45 seconds and up to a few minutes. Do not let the chilies smoke or burn. Alternatively, toast the chilies on a rimmed baking sheet in a 375°F (200°C) oven until toasty-smelling, about 3 minutes.
2. Using a pair of kitchen shears, trim the stems, ribs, and seeds from the chilies and discard.
3. Transfer the chilies to a blender or food processor and add 1 cup of oil. Pulse until the chilies are finely chopped (you can leave them chunkier for more texture, or chop them very fine for more intense flavor and heat).
4. Transfer oil/chili mixture to a small saucepan. Add remaining oil, ginger, Sichuan peppercorns (if using), and sesame seeds (if using). Set over medium heat and cook, stirring the pot frequently, until the mixture is gently sizzling. Remove from heat and let cool completely. Transfer to a mason jar. Tightly sealed in the refrigerator or a cool, dark cabinet, the chili oil should keep for several months.