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Lamb Dan Dan Noodles with Steamed Bok Choy

Print Recipe
Prep Time 25 minutes
Cook Time 25 minutes

Ingredients
  

Chili Oil

  • 4 star anise pods
  • 1 cinnamon stick
  • 2 tablespoons Sichuan peppercorns
  • 1 1 1/2 inch knob ginger, minced
  • 2 cloves garlic minced
  • 1/2 cup vegetable oil
  • 1/4 cup crushed red pepper flakes

Lamb Stir Fry

  • 1 tablespoon vegetable oil
  • 500 g 1 lb ground lamb
  • 1/3 cup sui mi ya cai Sichuan preserved mustard greens
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine or sherry
  • 1 tablespoon Hoisin sauce

Noodles

  • 200 g Chinese wheat-based noodles such as lo mein
  • 4-5 heads of Shanghai bok choy quartered
  • 1/4 cup chili oil
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 2 teaspoons Chinkiang black vinegar
  • 1/2 teaspoon ground Sichuan peppercorns
  • 2 teaspoons honey
  • 2 tablespoons tahini

Garnish

  • 1/4 cup peanuts coarsely chopped
  • 3-4 scallions finely chopped
  • Crushed red pepper flakes

Instructions
 

For the Chili Oil

  • Place the star anise pods, cinnamon stick and Sichuan peppercorns in a large, dry skillet. Toast the spices over medium-high heat until fragrant, about 3 minutes. Stir in the garlic and ginger and sauté for another minute. Pour in the oil and heat to 325°F. Immediately remove the pan from the heat and stir in the chili flakes. Let stand for 5 minutes.
  • Using a fine mesh strainer, drain the oil into a heat proof jar. Discard the solids and leave the oil to cool until ready to use.

For the Lamb

  • Heat the vegetable oil in a large wok over medium-high heat until shimmering. Add the lamb and sauté until well-browned. Spoon off the excess fat.
  • Stir in the sui mi ya cai, soy sauce, Shaoxing wine and hoisin sauce. Fry until the vegetables are warmed through. Remove the wok from the heat and keep warm until ready to use.

For the Noodles

  • Fill a large pot with water and place over high heat. Fit a steaming basket over the top of the pot. Add the bok choy to the steaming basket and cover. Bring the water to a boil.
  • Once the water is boiling, briefly remove the steaming basket and add the noodles. Boil the noodles for 2-3 minutes or until tender.
  • Remove the steaming basket from the pot and set aside. Do not remove the cover.
  • Drain the noodles, reserving 1/4 cup of the cooking liquid, and rinse them under cold water. Leave them to drain further while you make the sauce.
  • In a medium-sized bowl whisk the soy sauce, sesame oil, vinegar, Sichuan peppercorns, honey, tahini, and 1/4 cup of the reserved chili oil together until smooth and creamy. Stream in the reserved cooking liquid while whisking constantly.
  • Transfer the noodles to a large bowl and pour the sauce over top. Toss to coat.

To Assemble

  • Divide the noodles amongst four bowls. Top with steamed bok choy quarters and a large spoonful of the stir fried lamb and vegetables. Garnish the bowls with chopped peanuts, scallions and additional chili flakes.
  • Serve immediately with cold beer and the remaining Sichuan oil on the side for optional extra spice.