Noodles with Shredded Lamb
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