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This recipe for Chinese Style Noodles with Ground Lamb and Bok Choy is one I found on sfgate.com about a year ago. It intrigued me because it uses ground lamb and it was Chinese. I’d never really thought of lamb as being a part of Chinese cuisine, but apparently, it’s very popular in both Northern and Southern China where oxen were forbidden to be slaughtered since they were the workhorses of the farming community. Lamb and mutton, not so much.
While this could be made with another ground meat, turkey, pork or beef, I think the lamb gives it a nice earthy flavor that you would lose if you substituted another ground meat.
I’ve modified the original recipe ~ giving it a bit of a flavor boost and making it a lot easier to follow.
For this recipe, I used fettuccine pasta, but you could use rice noodles making this a gluten-free meal. One pot cooking, done in about 30 minutes, including boiling the water for the noodles. How easy is that?
If you would like to serve a wine with this, I recommend a Pinot Noir. Look for, or ask your wine merchant to recommend one that is a little earthy, it will complement the earthiness of the lamb. Another good wine choice would be a Cab Franc most commonly known as a blending grape, but yummy on its own as well.
Combine the rice wine, sesame oil and soy sauce into a measuring cup. Put the lamb into a bowl, add 1/2 of the rice wine mixture and 1/2 of the minced garlic. Mix well.
Add the water, chili garlic sauce and cornstarch to the remaining rice wine mixture, mix well and set-aside.
Heat a wok or large skillet over medium-high heat; add 1 tablespoon of the oil, when hot, add the lamb and cook for about 3 minutes, breaking the meat up into large pieces as you cook it (the meat pieces should be about 1/2 inch big).
Reduce the heat to medium; add the remaining tablespoon of oil along with the remaining garlic, the ginger and the green onion (except for the part that you are reserving for garnish); stir fry for a few minutes, then add the bok choy. Cook until the bok choy is just cooked through, but still has a little bit of crunch in the stem; about 3 minutes. (If you had to use larger bok choy, add the stem pieces first, stir fry until tender then add the tops.) Add the noodles to the pan, along with the reserved rice wine mixture; stir fry until the noodles are hot and coated with sauce.
Serve in wide warmed bowls (remember to always warm you plates so the food stays hot longer); sprinkle the reserved green onion tops over.
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