Kaitlin’s special noodles from The Woks of Life

  • white pepper
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  • scallions
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  • EYB Comments

    Another winner from this blog. I used the minimum amount of red dried chiles and Lao Gan Ma Black Bean Chili Sauce called for and it was spicy enough for us. The only quibble I have with the recipe was that they didn't tell you to blanch the lo-mien noodles first, I used the same brand of noodles as shown in their picture and the instruction was to blanch it for 40 seconds, the other thing I would do differently next time is to also blanch the greens too, you don't need to blanch if you used truly leafy greens like spinach or choy-sum tips, but if you use regular choy sum with thick stems like I did, then it would be much better if you pre-cook them.

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Notes about this recipe

  • Recipe Notes

    Another winner from this blog. I used the minimum amount of red dried chiles and Lao Gan Ma Black Bean Chili Sauce called for and it was spicy enough for us. The only quibble I have with the recipe was that they didn't tell you to blanch the lo-mien noodles first, I used the same brand of noodles as shown in their picture and the instruction was to blanch it for 40 seconds, the other thing I would do differently next time is to also blanch the greens too, you don't need to blanch if you used truly leafy greens like spinach or choy-sum tips, but if you use regular choy sum with thick stems like I did, then it would be much better if you pre-cook them.

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