Lamb Noodles with Crunchy Vegetables and Cilantro

cilantro syrup mint simple syrup cornstarch lamb shiitake mushroom green onion scallion garlic ginger wine soy sauce cucumber carrot lime juice noodle sesame oil taiwan

Josh Ku

4 servings

Source

Ingredients

2 cups cilantro leaves with tender stems

1 cup mint leaves

¼ cup simple syrup

1 tablespoon cornstarch

2 tablespoons vegetable oil, divided

1 pound ground lamb

3 dried shiitake mushrooms

5 scallions, thinly sliced

3 garlic cloves, finely chopped

1 1½-inch piece ginger, peeled, finely chopped

¾ cup Shaoxing wine (Chinese rice wine)

2 tablespoons sweet bean sauce

1 tablespoon ground bean sauce

1 tablespoon light soy sauce

2 medium Persian cucumbers, peeled, cut into very thin matchsticks

1 large carrot, peeled, cut into very thin matchsticks

1 tablespoon chili oil

1 tablespoon fresh lime juice

Kosher salt

1 pound fresh wide eggless wheat noodles

2 tablespoons white soy sauce

2 tablespoons toasted sesame oil

Coarsely chopped cilantro (for serving)

Wheat noodles can be found at most Asian markets. Look for ones that are about ½ inch wide (they should resemble tagliatelle).

Method

Blanch cilantro and mint in a medium pot of boiling water until wilted, about 20 seconds. Drain herbs and transfer to a bowl of ice water. Swish around to stop cooking; drain. Squeeze excess water from herbs.

Purée cilantro, mint, and simple syrup in a blender until smooth. Transfer to a small bowl; set aside.

Whisk cornstarch, 1 Tbsp. oil, and 1 Tbsp. water in a large bowl. Add lamb, breaking apart with your hands, and toss to coat. Let sit at room temperature 30 minutes.

Meanwhile, soak mushrooms in 3 cups hot water in a small bowl until mushrooms are soft and water is cool, 20–25 minutes. Remove mushrooms and finely chop. Reserve soaking liquid.

Heat remaining 1 Tbsp. oil in a medium saucepan over medium-high. Cook lamb, stirring occasionally, until browned, about 5 minutes. Meat will release a lot of moisture and fat while it’s cooking; pour out all but about 2 Tbsp. fat. Then add scallions, garlic, ginger, and rehydrated mushrooms and cook, stirring often, until slightly softened and fragrant, about 2 minutes.

Add wine and simmer until almost completely evaporated, about 1 minute. Mix in sweet bean sauce, ground bean sauce, and soy sauce; lamb mixture should be coated. Add reserved mushroom soaking liquid and bring to a simmer. Reduce heat to a bare simmer and cook, stirring occasionally, until liquid is thickened and velvety in consistency, 75–90 minutes.

Toss cucumbers, carrot, chili oil, lime juice, and a pinch of salt in a small bowl to combine; set aside.

Cook noodles in a large pot of boiling water, stirring occasionally, until tender but still chewy, about 3 minutes. Drain and transfer to a large bowl. Immediately add soy sauce, sesame oil, and 2 Tbsp. reserved herb syrup and stir with chopsticks or tongs to loosen noodles and coat. Add lamb sauce and toss to coat.

Divide noodles among bowls; top with reserved cucumber mixture and cilantro.