Recipes: Noodle with Lamb and Mushroom

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Recipes
 
Noodle with Lamb and Mushroom
Mar 14th 2016, 15:21, by Tes

Don’t you hate it when the essential ingredients in your kitchen run out? The other day, I scraped a small spoonful of hoisin sauce from a jar so I can put it in my vegetable broth. It was so little that I missed out the beautiful sweet flavor of it. I immediately went to a supermarket the next day to get a new jar of hoisin sauce, but sadly, the one I usually buy was out-of-stock. This is a thing; when it comes to condiments, they taste different in every brand. I reluctantly bought the new hoisin sauce anyway, hoping nothing will be majorly different.

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Today I feel like I deserve a big good comfort food. I want it to be meaty and packed with flavor. And yes, I want to try out the new sauce I’ve just bought. When I open the sauce, it looks very different from the one I usually use. This one is super thick and dark, unlike the old one that is slightly red and has more pungent scent. I can’t really tell that it was better or not, but I’m quite happy with what it adds to my lunch.

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Meat and noodle go together so good and so well. I feel that you need to be generous with what you love in order to make the dish super heartened. Here I cook everything in a big hot pan, and it takes about 15 minutes. The fresh slices of lamb sizzle in the pan and takes only a few minutes to be tender and cooked perfectly. The mushroom makes this dish even meatier. There are only a few seasonings in this dish, and the new hoisin sauce seems to get along with other ingredients in my kitchen very well.

Noodle with Lamp and Mushroom 

Ingredients:

150 gm rice noodle – soaked in water for 15 minutes

250 gm lamb- sliced

200 gm mushroom- sliced

4 cloves garlic- roughly chopped

2 fresh chilies- sliced

1 cup bean sprouts

2 tbsp hoisin sauce

2 tbsp soy sauce

1 cup meat stock

1 tsp ground white pepper

2 tsp corn starch- dissolve in a little water

Chili flakes for garnishing

1 tbsp oil

Direction:

IMG_6811Bring a pot of water to boil. Blanch rice noodle for one minute, drain, and keep aside.

IMG_6797In a large pan, heat oil in the high heat stove. Add garlic and fresh chilies, and sauté until aromatic.

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Add lamp and stir fry for 1 minute.

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Add mushroom, hoisin sauce and soy sauce. Stir for 2 minutes.

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Add meat stock and let it boil. Check the seasoning and thicken the sauce with corn starch mixture.

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Add bean sprout.

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Add noodle and toss well.

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Add ground white pepper and turn off the heat.

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Serve hot with some chili flakes on top.

Love,
Tes



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