Soft Fried Shanghai Spicy Noodles With Shredded Lamb

Total Time: 26 mins Preparation Time: 20 mins Cook Time: 6 mins

Ingredients

• Servings: 2
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 1/2 lb lamb tenderloin, shredded
• 1 tablespoon soy sauce
• 2 tablespoons water
• 1 teaspoon sesame oil
• 1 teaspoon oyster sauce
• 1/2 teaspoon chilli paste with soybeans
• 1 teaspoon sugar
• 1 teaspoon mirin, rice wine or 1 teaspoon dry sherry
• 1 teaspoon cornstarch
• 3 tablespoons vegetable oil
• 2 cloves garlic, chopped
• 1/2 tablespoon minced ginger
• 1 onion, cut into 16 segments
• 1 large carrot, shredded
• 1 stalk celery, shredded
• 2 whole green onions, cut into 1 inch pieces
• 1/4 lb bean sprouts
• 1/2 lb thick cantonese noodles or 1/2 lb shanghai noodles, cooked

Recipe

• 1 combine ingredients for marinade.
• 2 add lamb and marinate for 30 minutes.
• 3 mix seasoning liquid (soy sauce, water, sesame oil, oyster sauce, chilli paste, sugar, mirin, and cornstarch) and set beside wok.
• 4 heat wok on high heat for 3 minutes and add oil.
• 5 immediately add garlic and ginger, then all the vegetables except green onions and bean sprouts.
• 6 toss and add 1 tbsp.
• 7 water, cover and cook until vegetables are soft, about 1 minute.
• 8 remove lid, then push vegetables to side of wok and add lamb.
• 9 cook until no pink remains, then add green onions and bean sprouts, tossing for a few seconds.
• 10 add cooked noodles, toss to mix then stir seasoning liquid to combine cornstarch.
• 11 add to noodles.
• 12 continue tossing for 2 minutes or until completely mixed and sauce is absorbed.
• 13 serve immediately.
• 14 serves 2 to 4.
• 15 a basketful of favorites.