Noodles With Ground Lamb And Bok Choy
From sosousme 1 year ago
- 15 to make
- Serves 4
This is a really quick weeknight dinner that has a nice different flavor with ground lamb. I suppose you could substitute other ground meats, turkey, pork, chicken or beef, but the lamb gives it an earthiness and an authentic southern Chinese influence. Read more . This recipe pairs nicely with an earthy Pinot Noir. See less
Ingredients
- 12 ounces wide pasta, such as tagliatelle or fettuccine, cooked according to package directions, drained and set-aside shopping list
- 3 tablespoon chinese rice wine (or Saki, I used Saki cause that's what I had) shopping list
- 3 tablespoon low-sodium soy sauce shopping list
- 1 teaspoon toasted sesame oil shopping list
- 1/2 pound ground lamb shopping list
- 4 cloves garlic, minced, divided shopping list
- 1/4 cup water shopping list
- 1 teaspoon chili garlic sauce, or to taste shopping list
- 1 teaspoon cornstarch shopping list
- 1 pound baby bok choy, cleaned, outer leaves separated, tender middle cut into halves shopping list
- 2 tablespoons grapeseed or other vegetable oil shopping list
- 2 teaspoons minced ginger shopping list
- 4 green onions, sliced into 1/2 inch pieces, parts of the tops reserved for garnish shopping list
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.
The Rating
Reviewed by 1 people-
Very good! A nice quick and easy meal. I made a few minor changes, which I outline, here. Sosousmes Noodles Thanks, Lindy!
keni
in Sweet Home loved it
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" It was excellent "