How to make it

  • 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 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 should be in about 1/2 inch chunks.)
  • Reduce heat to medium; add remaining tablespoon of oil along with the remaining garlic, ginger and the green onion (except what 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 crunchy at the stem. Add the noodles to the pan, along with the reserved rice wine mixture, stir fry until the noodles are hot and coated with sauce and the sauce has thickened.
  • Serve in wide warmed bowls; sprinkle remaining onion tops over.
  • Per Serving: 594 Calories: 23g Fat (7g Sat, 10g Mono, 4g Poly); 23g Protein; 70g Carbohydrates; 4g Dietary Fiber; 41mg Cholesterol; 567mg Sodium. Food Exchanges: 4 1/2 Grain (Starch); 1 1/2 Lean Meat; 1 Vegetable; 3 1/2 Fat.

Reviews & Comments 1

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    " It was excellent "
    keni ate it and said...
    Very good! A nice quick and easy meal. I made a few minor changes, which I outline, here. Sosousmes Noodles Thanks, Lindy!
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  • elgourmand 5 years ago
    Great stuff Lindy. The "ground lamb" w get here is really ground mutton and fairly fatty; so I avoid it. However, we get some nice lamb offcuts that can be cut into very small cubes for curries, etc. Those should work for this recipe and I will do this recipe. Thanks for the post. RJ
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