Just in case anyone is interested. Honey, garlic and hot pepper flakes mixed together is basically what Lo Mein sauce is.
And it takes days for the flavor to wear off your tongue.
For a different kind of heat, try to find a jar of Korean “Ginger Tea.” It’s actually closer to a marmalade made of sliced ginger in a honey and corn syrup goo.
It makes perhaps the best tasting complement to peanut butter I’ve ever found. Also great when added to a wide variety of Chinese-style entrees.
Because the stuff is hard to find, I now make my own. Three pounds of ginger sliced VERY thin, then boiled to reduce in a bit of water for half an hour. Add a quart of honey and heat to 225 degrees Fahrenheit. Any higher a temp and you’ll wind up with a cooled goo that’s too thick to spread.