½ cup peanut or canola Oil
¼ cup sesame oil
10 Catch a Fire Italian Garlic cloves
4 small, whole Dried Scorpion Pepper Pods, split in half and seeded
6 slices fresh ginger root
¼ cup rice wine vinegar
2 Tbsp rice wine, (also called mirin)
3 Tbsp Psycho Soy
1 Tbsp Cholula Chili Garlic Hot Sauce
¼ cup vegetable or chicken stock
2 tsp hoisin sauce
1 red bell pepper, cut into matchsticks
1 cup snow peas, cut into matchsticks
1 large or 2 small carrots, cut into matchsticks
1 lb fresh chow mein noodles, or
8 oz dried chow mein noodles, cooked briefly in hot water to soften
sliced scallions & chopped cilantro to garnish

Heat both oils over medium-high heat until hot but not smoking. Turn off heat completely. Add Catch a Fire Italian Garlic, Dried Scorpion Pepper Pods, and ginger and let steep off the heat for at least 20 minutes.

While the oil is steeping, combine rice wine vinegar, rice wine, Psycho Soy, Cholula Chili Garlic Hot Sauce, stock and hoisin in a small bowl and set aside.

Cut vegetables and set aside. Soften noodles if using dried. If using fresh noodles skip this step.

Remove the Catch a Fire Italian Garlic, Dried Scorpion Pepper Pods and ginger from your oil.

Put half the oil in a wok or large sautee pan and heat over medium-high heat. Sautee the vegetables in the oil for 3-4 minutes and set aside (they should still be crisp when set aside!)

Put remaining half of chili-garlic oil in wok over medium high heat, add noodles and half of sauce mixture. Sautee for two-three minutes until noodles absorb some of the sauce. Add remaining sauce, and vegetables, cook for an additional 2-3 minutes to heat vegetables through. Add chopped cilantro and sliced scallions last, toss and serve immediately with Kung Pao Chicken