MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Seared Noodles With Ground Lamb & Bok Choy
Categories: Lamb/mutton, Greens, Pasta, Chilies
Yield: 3 Servings

12 oz Wide-cut fresh Asian
- noodles
2 tb Mirin or Chinese rice wine
1 ts Roasted sesame oil
2 1/2 tb Soy sauce
1/2 lb Ground lamb
2 cl Garlic; minced
1 ts Cornstarch
1 lb Baby bok choy *
5 ts Oil
1 ts Minced ginger
3 Green onions; sliced
Chile-garlic sauce (Huy
- Fong)

By Tara Duggan, Chronicle Contributor

For my latest noodle creation, I marinated ground lamb
with soy sauce, rice wine, garlic and sesame oil, then
seared it in the pan so it stayed in big chunks. Add
garlic, ginger and bok choy and stir-fry it until the
vegetables are tender and the meat is cooked through. You
then remove it from the pan so you can sear the pre-cooked
noodles, then stir in the vegetables and meat with some
sauce. It comes together in a sticky, savory pile of
noodles with a slight char from the wok. Don't forget the
chile-garlic sauce.

Boil the noodles according to package directions. Drain
and rinse.

Meanwhile, combine the mirin, sesame oil and soy sauce in
a measuring cup.

Place the lamb in a medium bowl and add half the garlic
and half the sauce. Stir together.

Add the cornstarch and 1/4 cup water to the remaining
sauce.

Separate the large leaves from the bok choy. Trim the stem
and cut through the core holding the smaller leaves. Soak
in a large bowl of water to remove any sand, then drain
before cooking.

Heat a wok over medium-high heat. Add 2 teaspoons
vegetable oil, then add the meat. Break up into 1-inch
chunks and brown for 2 minutes.

Add the ginger, green onion and remaining garlic, stir for
a few seconds, then add bok choy. Stir fry until the bok
choy is just cooked through, 3-4 minutes. Pour contents of
the pan into a large bowl.

Reduce heat to medium and add remaining 3 teaspoons oil to
the pan. When it's very hot, swirl it around the pan and
add the noodles. Cook until lightly seared and heated
through, 3 minutes. Return the meat and vegetables to the
pan with the sauce. Bring to a simmer until the sauce
thickens slightly and coats the noodles.

Serve immediately with the chile-garlic sauce.

* Note: Large bok choy works fine too; slice the stalks
and leaves 1-inch thick and separate them. Add the stalks
in the recipe where it calls for the bok choy and cook 3
minutes, then add the leaves and wilt them for 1 minute.

Serves 3-4

URL: http://sfgate.com

MM Format by Dave Drum - 20 January 2010

Uncle Dirty Dave's Archives

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... If I can't have too many truffles, I'll do without truffles. - Colette

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