Recipe provided by | COOKING WITH COCKTAIL RINGS
Servings: 4
INGREDIENTS
2 teaspoons cumin seeds
1 teaspoon coriander seeds
1 tablespoon Sichuan peppercorns
1/2 teaspoon freshly ground black pepper
1 pound boneless American lamb loin chops, thinly sliced
1/4 cup canola oil
1 tablespoon grated ginger
6 cloves garlic, chopped
2 shallots, thinly sliced
4 heads baby bok choy, sliced
1/2 pound flat lasagna noodles
2 tablespoons shaoxing rice wine
3 tablespoons chili oil
1 teaspoon crushed red pepper flakes
2 tablespoons soy sauce
1 tablespoon dark brown sugar
1/4 cup thinly sliced green onions
1/4 cup chopped cilantro
DIRECTIONS
Heat a nonstick skillet over medium heat, add the cumin, coriander and Sichuan peppercorn seeds and toast, shaking the pan occasionally until the spices are fragrant, about 2 minutes. Remove spices to a mortar and pestle and coarsely grind and set aside. Toss the lamb with the spice mixture and black pepper and let marinate for at least an hour.
Heat a large heavy bottomed pot over medium heat, add the canola oil and heat through. Add the ginger, garlic and shallots and sauté until the shallots are tender, about 4 minutes. Add the lamb and cook, stirring occasionally until browned, about 6 minutes. Add the bok choy and remove from heat.
Bring a large pot of water to a boil over medium-high heat. Add the noodles and cook until tender, about 7 minutes.
In a small bowl whisk together the rice wine, chili oil, red pepper flakes, soy sauce, and brown sugar. Add the noodles and the sauce to the lamb and toss to combine. Top with green onion and cilantro and serve.
