Szechuan Lamb Noodles
Szechuan Lamb Noodles with Bok Choy
35-45 Minutes 850 Calories per serving
Sometimes there is a battle between getting takeout, and making something homemade. That's where Plated's recipe for Szechuan Lamb Noodles with Bok Choy comes in. This dish emulates Chinese takeout with some twists: a mixture of ground lamb and beef is paired up with savory long life noodles mixed with crunchy bok choy while spicy siracha, garlic, and ginger are used along side soy sauce and rice wine vinegar to create the perfect flavor balance. So grab your chopsticks (or your fork) and dig in. You won't want to miss this one.
Ingredients
- 12 oz. of baby bok choy, divided
- 2 Scallions
- 1/4 oz. gin
- 2 cloves garlic
- 2 tbsp dark soy sauce
- 2 tbsp low-sodium soy sauce
- 2 tbsp Shaoxing rice wine
- 2 tbsp rice win vinegar
- 3 tbsp sesame oil, divided
- 10 oz. ground beef and lamb
- 8 oz. Log life noodles
- 1/2 tsp Sriracha powder
- 1 tsp. canola oil
See Recipe below:
Here are some extra tips I have for you:
~Bok Choy is a non-heading cabbage, which is grown in soil. Make sure that you really take care in rising this vegetable. Bok choy can hold a lot of dirt within itself, so don't skimp on this step. No one wants to be eating some delicious noodles with some dirt sprinkled in as a garnish.
~Make sure not to overcook the long life noodles, and rinse them under cold water. This may seem odd, but skipping this process will lead to soggy, soft noodles.
~ I never used salt when making this recipe. The soy sauce had enough salt in it to compensate. You can add some if you feel the need, but I would suggest tasting it before adding any.
There may seem like a lot of ingredients in this recipe, but the outcome is Chinese takeout perfection. Leave comments below and let me know how your creation turns out!
<3 P.S.
If you don't like spice, fear not. The Sriracha powder wasn't overpowering in the least bit. It added just a hint of extra flavor to this dish.