Chinese Style Noodles with Ground Lamb and Bok Choy combines tasty noodles with an easy spicy sauce. All in one pot, done in less than 30 minutes, how easy is that?
4 - 6ounceswide pastasuch a tagliatelle or fettuccine, cooked according to package directions, drained and set-aside or rice noodles prepared according to directions (can do this part while you are doing the other part, then your pasta will stay hot)
3tablespoonsChinese rice wineor saki. (I used saki as that is what I had)
3tablespoonslow-sodium soy sauceI can’t see any reason ever to use full salted soy sauce, low-sodium has plenty
1teaspoontoasted sesame oilI keep mine in the refrigerator so it stays fresh, as this, and other nut oils, turn rancid easily
½poundground lamb
4clovesabout 2 teaspoons minced garlic, divided
¼cupwater
1teaspoonchili garlic saucefound in almost every supermarket now, or your specialty Asian store
1teaspooncornstarch
6baby bok choytrimmed, large outer leaves removed, small tender inside core cut into halves, rinsed well (you can use larger bok choy if you need to, separate all the leaves, remove the tender top leaves from the stems and then slice the stems into 1 – 2-inch pieces)
2tablespoonsgrapeseed oilor other vegetable oil, but I always use grapeseed
2teaspoonsminced ginger
4green onionssliced about ½ inch thick, part of the tops reserved for garnish
Instructions
Combine the rice wine, sesame oil, and soy sauce into a measuring cup. Put the lamb into a bowl, add ½ (¼ cup) of the rice wine mixture and ½ 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 ½ 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 your plates so the food stays hot longer); sprinkle the reserved green onion tops over.
Notes
Be sure to have everything cut, and the sauces mixed before you start.Separate the bottoms of the bok choy from the top.