Recipe provided by | LINDSEY EATS LA
INGREDIENTS
1 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon Sichuan peppercorns
1 package of noodles of your choice (about 6-8oz)
1 tablespoon vegetable or canola oil
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 pound American Lamb Shoulder, thinly sliced
1 cup green onions, roughly chopped
1 cup red onions, thinly sliced,
1 cup cabbage, thinly sliced
1 teaspoon shaoxing rice wine
1 teaspoon sesame oil
1/2 teaspoon white pepper
1/2 teaspoon sugar
2 tablespoon soy sauce
add in a bundle of cilantro and mint
DIRECTIONS
Heat a skillet or wok on medium-low and toast your seeds: cumin, coriander and Sichuan peppercorns for about 2-3 minutes.
In the meantime, bring a pot to a boil and cook your noodles according to the package instructions, set aside.
Moving back to the wok, add in your minced garlic and ginger and stir for 2-3 minutes. Add in your sliced lamb and stir until cooked throughout.
Add in your green onions, red onions and cabbage and mix until everything is combined together. Add in your sauces of rice wine, sesame oil, white pepper, sugar and soy sauce. Let the flavors combine for about 5 minutes.
Next, pour in your cooked noodles. Adjust with noodle water if needed and gets too thick. Mix until the sauce is incorporated throughout the noodles. Remove from heat, toss in cilantro and mint, do a light mix and serve.
