Lamb Noodles with Crunchy Vegetables and Cilantro
Use any leftover herb syrup from this recipe—courtesy of Win Son, NYC—in dressings or marinades.
Recipe information
Yield
4 servings
Ingredients
Herb Syrup
2
1
¼
Lamb Sauce
1
2
1
3
5
3
1
¾
2
1
1
Noodles and Assembly
2
1
1
1
1
2
2
Ingredient Info
Preparation
Herb Syrup
Step 1
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.
Step 2
Purée cilantro, mint, and simple syrup in a blender until smooth. Transfer to a small bowl; set aside.
Lamb Sauce
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Noodles and Assembly
Step 7
Toss cucumbers, carrot, chili oil, lime juice, and a pinch of salt in a small bowl to combine; set aside.
Step 8
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.
Step 9
Divide noodles among bowls; top with reserved cucumber mixture and cilantro.