Recipe Provided By"Lindsey Eats LA"
- 1 (6- to 8-ounce) package noodles of your choice
- 1 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon Sichuan peppercorns
- 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
- 2 tablespoons soy sauce
- 1 teaspoon Shaoxing rice wine
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1/2 teaspoon sugar
- Bundle of cilantro and mint
Cook noodles according to package instructions; set aside.
In a skillet or wok on medium-low heat, toast cumin, coriander and Sichuan peppercorn seeds 2 to 3 minutes. Add oil, garlic and ginger; stir 2 to 3 minutes. Add lamb; stir until cooked throughout. Add green onions, red onions and cabbage; mix until everything is combined. Add soy sauce, rice wine, sesame oil, white pepper and sugar; let flavors combine for about 5 minutes.
Pour in cooked noodles; adjust with noodle water if needed and gets too thick. Mix until sauce is incorporated throughout the noodles. Remove from heat, toss in cilantro and mint, do a light mix and serve.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest