Ma Yi Shang Shu (sichuan Noodles And Lamb)

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/4 lb chinese dried bean thread noodles
• 2 teaspoons sesame oil
• 3 tablespoons canola oil
• 4 ounces ground lamb
• 4 garlic cloves, minced
• 3 inches piece ginger, peeled minced
• 3 tablespoons chinese red chile bean paste (douban jiang)
• 2 tablespoons light soy sauce
• 3 teaspoons chinese rice wine
• 1 1/2 cups chicken stock
• 2 tablespoons dark soy sauce
• 3 scallions, thinly sliced

Recipe

• 1 place noodles and 4 cups boiling water in a bowl; let sit until soft, about 4 minutes. drain and toss noodles with sesame oil; set aside.
• 2 heat canola oil in a 14 inch flat-bottomed wok or frying pan over medium-high heat.
• 3 add lamb and cook, breaking up meat, until browned, 5–7 minutes.
• 4 add garlic and ginger and cook, stirring, until fragrant, about 1 minute.
• 5 add paste, light soy, wine, and stock and bring to a boil.
• 6 add noodles and cook, stirring occasionally, until liquid is reduced by half, 8–10 minutes more, and stir in dark soy and scallions.