Lamb with Cellophane Noodles

Asian Stir-Fry

(Adapted from a recipe contributed by Garry Vroegh <a043140t@bc.seflin.org>, Achmed, and the Bahama Mama)

Ingredients Directions
  • 1 pound lean ground lamb
  • 2 Tablespoons rice vinegar*
  • 2 Tablespoons soy sauce (low sodium)
  • 2 teaspoons Asian sesame oil*
  • 6 ounces cellophane noodles*
  • 2 Tablespoons peanut oil
  • ½ cup scallions (sliced thin, using the white and a portion of the green part)
  • 2 medium garlic cloves (minced)
  • 1½ inch ginger-root (peeled, chopped and minced)
  • 2 teaspoons chili paste (to taste)
  • 1½ cups chicken broth
  • 1½ cups hot water
  • 3 Tablespoons Scotch whiskey or island rum
  • 1 teaspoon sugar
  • cilantro (chopped)
* Available in Asian markets

Combine the lamb gently with 1 tablespoon rice vinegar, 2 teaspoons soy sauce and 1 teaspoon sesame oil in a non-reactive bowl. Refrigerate covered for 1+ hours.

Soak the noodles in warm water to cover about 15 minutes. Drain, place in cold water, and drain again. Cut into 3 inch pieces and set aside.

In a wok or a large heavy skillet, heat the peanut oil over medium-high heat until very hot. Add the lamb and chili paste and stir-fry the mixture, breaking up any lumps until well cooked.

Add half of the scallions, plus all the garlic and ginger root, and stir fry about 45 seconds. Add the noodles, broth, scotch (rum), 1 tablespoon soy sauce, 1 tablespoon rice vinegar, and sugar.

Simmer, stirring frequently, 4-5 minutes, until the noodles have absorbed all the liquid. Transfer to a warm serving platter and drizzle with the remaining 1 teaspoon of sesame oil. Sprinkle the remaining scallions and the cilantro over the top as a garnish.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: Thu Jul 9 09:37:11 EDT 1998