🌶️🌶️ Fiery Chicken Lo Mein With Double Peppers — Spicy, Numbing, And Irresistible | TheCleanEat

Everyone who’s tried this noodle dish says the same thing-it’s seriously satisfying. Way better than takeout!! You get way more meat, and the spice kicks just right. As long as you follow the steps below, you’re in for a bold, mouthwatering surprise!😋

Equipment

• 1 boiling pot
• 1 stir-fry pan
• 1 slicing knife
• 1 cutting board
• 1 wok spatula
• 1 soup spoon
• 1 teaspoon
• 1 small bowl (optional)
• 1 large bowl (for marinating chicken)
• 1 serving plate

Ingredients (Serves 1)

• 2 whole chicken legs
• 100g noodles
• 2–4 green long peppers (mildly spicy)
• 6–8 bird’s eye chilies (hot)
• 1 small handful dried red Sichuan peppercorns
• 1 small handful dried green Sichuan peppercorns
• 3 slices fresh ginger
• 5 cloves garlic
• 2 scallions

Chicken Marinade

• 3 slices ginger
• 1 tsp sugar
• 1 tsp white pepper
• 1 tbsp cornstarch
• 1 tbsp oyster sauce
• 1 tbsp cooking wine
• 1 tbsp light soy sauce

Stir-fry Sauce

• 2 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• Salt to taste

Instructions

Step 1:

Cut the green long peppers and bird’s eye chilies into short segments. Smash the garlic with the flat side of a knife, then mince. Slice the scallions into sections, and cut the ginger into thin slices.

Debone and skin the chicken legs, then cut into small chunks.

Add ginger slices, cooking wine, light soy sauce, sugar, oyster sauce, white pepper, and cornstarch. Mix well and let marinate for 30 minutes.

Step 2:

Boil water in a pot. Cook your noodles-any kind works (dried, fresh, thin, thick, even instant). Cooking times vary. I used fresh thin round noodles; 2–3 minutes is enough. Rinse under cold water, drizzle a bit of oil, and mix to keep them from sticking. Set aside.

Step 3:

Heat a clean pan over medium-high heat until it just starts to smoke. Lower to low heat, pour in cool oil, then immediately add both types of Sichuan peppercorns. Let them sizzle until fragrant-don’t let them burn.

If you don’t like biting into whole peppercorns, scoop most of them out now, leaving just a few for aroma.

Step 4:

Still on low heat, add chopped scallions, ginger, and garlic. Sauté until fragrant.

Step 5:

Add the marinated chicken. Start on low, then increase to medium-high heat. Stir-fry until the meat turns white and is cooked through.

Step 6:

Toss in the green long peppers and red chilies. Stir to combine.

Step 7:

Add dark soy, light soy, oyster sauce, sugar, and salt. Stir everything together until well coated and deeply colored.

If you’re worried about doing this quickly enough, premix the sauces in a bowl and pour them in all at once.

Step 8:

Add the cooked noodles.

Stir well so every strand gets coated in the rich sauce.

Step 9:

Serve hot. This spicy, numbing, fragrant chicken lo mein is ready! Dig in while it’s still steaming-the kick from the chilies and Sichuan pepper is addictively good.

Pro Tips

1. Chicken thigh meat is best for tenderness. Breast can be used, but it’ll be drier.
2. Adjust chili amount to taste. This version is medium-spicy. Can’t handle heat? Swap the chilies for mild bell peppers.
3. If you want more sauce, add a splash of boiling water after the chicken is cooked. For a thicker sauce, just keep stir-frying to let it reduce. Don’t worry-extra stir-frying won’t dry out the meat.
4. Before adding the noodles, taste the sauce. If it’s too bland, add more salt. If it’s too salty, balance it with a splash of hot water.

Bonus

Without the noodles, this becomes Spicy Stir-Fried Chicken Thighs-a killer Chinese home-style dish. So now you’ve learned two recipes in one. Worth it, right?

Originally published at https://thecleaneat.com on July 16, 2025.