Servings
2
Ingredients
American Lamb
- 8 ounces American lamb loin, cut on a bias into ½-inch thick slices
- 2 tablespoons Shaoxing wine
- 1 tablespoon tamari
- 1 teaspoon ground cumin, toasted
- 1/2 teaspoon ground green Szechuan peppercorns, toasted
- Kosher salt
- Ground black pepper
Egg Noodles
- Kosher salt
- 280 grams fresh egg noodles
- 1 teaspoon grapeseed oil
To Assemble and Serve
- 1 cup neutral oil
- 1 tablespoon reserved lamb fat
- 10 grams sliced ginger
- 2 cloves garlic, chopped
- 100 grams Taiwanese cabbage, cut into 2-inch squares
- 50 grams thinly sliced okra
- 50 grams sliced shishito peppers
- 50 grams diced lotus root
- 2 scallions, greens cut into 3-inch pieces, whites halved lengthwise
- 1/2 watermelon radish, thinly sliced
- 1 tablespoon Shaoxing wine
- 1 tablespoon ground cumin
- 1/2 tablespoon ground green Szechuan peppercorns
- 1 teaspoon ground black pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon mushroom powder
- 1 tablespoon oyster sauce
- 1 tablespoon sweet soy sauce
- 1 tablespoon Chinkiang vinegar
- Chile oil
- Cold-pressed green Szechuan peppercorn oil
- Thinly sliced scallions
Directions
For the Lamb:
In a mixing bowl, toss to evenly coat the American lamb with wine, tamari, cumin, and Szechuan peppercorns. Season with salt and pepper. Let sit 10 minutes at room temperature.
For the Egg Noodles:
Bring a large pot of water to a boil. Add generous amount salt. Add noodles and cook 3 minutes. Drain and shock noodles in ice bath to stop cooking. Drain and transfer to a mixing bowl. Toss with oil and set aside.
To Assemble and Serve:
In a wok over high flame, heat oil until smoking. Pour oil out to ensure the wok is nonstick. Add additional cold oil and heat until shimmering. Add lamb and cook until medium-rare. Using a slotted spoon, remove lamb from wok and set aside. Reduce heat and add lamb fat, ginger, and garlic. Cook 1 minute, then add cabbage, okra, peppers, lotus root, scallions, and radish.
Increase heat and cook until wok hei is achieved. Deglaze wok with wine. Season with cumin, Szechuan peppercorns, black pepper, salt, and mushroom powder. Add Egg Noodles and gently toss to combine. Add oyster sauce and lamb. Taste and adjust seasoning with cumin and Szechuan peppercorns. Remove from heat and stir in soy sauce and vinegar until mixture is evenly coated.
Divide evenly into two serving bowls. Drizzle with chile oil and peppercorn oil. Garnish with scallions.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
