In the cooking of the south of China, lamb is very unusual, and the Cantonese, not great fans of its smell or taste, are easily able to distinguish "mutton-eaters" by their smell. But up north, lamb means survival, and the meat features in countless regional specialties. This simple dish combines lamb and noodles in an easy ingenious way that even a Cantonese could learn to love.
7 ounces bean thread vermicelli
7 ounces lean, boneless lamb fillet
(such as sirloin or leg steak)
1 egg, beaten
2 tablespoons water
1 tablespoon cornstarch
1/2 teaspoon salt
2 tablespoons peanut oil
3 tablespoons soy sauce
3 green onions, green part only,
cut into 2-inch pieces
1 cup chicken stock
2 tablespoons shaohsing rice wine or dry sherry
1 teaspoon sesame oil
Put noodles in a bowl, pour boiling water over, and let soak for 3 to 4 minutes. Rinse in cold water, drain, and set aside.
Cut lamb into thin strips. Combine the beaten egg, water, cornstarch, and salt in a bowl. Add lamb and coat well in the mixture and set aside for 10 to 15 minutes. Heat peanut oil in a hot wok and stir-fry lamb for 1 to 2 minutes. Add soy sauce and green onions and stir-fry for another minute. Add chicken stock, noodles, rice wine, and sesame oil and cook for another 2 minutes. Serve on a large warmed platter or in Chinese bowls.
By Terry Durack
Soma Books, 2000
Color photos throughout
Recipe reprinted by permission.
This page created October 2000
Copyright © 1994-2017,