How to Chinese Lamb with Hokkien Noodles and Sour Sauce Make Asian Cooking Recipe Cuisine

China Lamb with Hokkien Noodles and Sour Sauce

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4-6 Servings

14 oz Hokkien noodles

1/2 cup chicken stock

1/2 oz palm sugar, grated

1 tbsp lime juice

2 tbsp vegetable oil

12 oz lamb loin fillets, thinly sliced across the grain

2 1/2 oz red Asian shallots, thinly sliced

3 cloves garlic, crushed

2 tsp finely chopped fresh ginger

1 small fresh red chili, seeded and finely chopped

1 1/2 tbsp red curry paste

4 oz snow peas, trimmed and cut in half on the diagonal

1 small carrots, julienned

small whole fresh basil leaves


Directions:

Cover the noodles with boiling water and soak for 1 minute. Drain well. To make the stir-fry sauce, combine the stock, palm sugar and lime juice in a small bowl and stir until sugar has dissolved. Set aside.

Heat a wok over high heat, add 1 tbsp of the oil and swirl to coat the side of the wok. Stir-fry the lamb in batches over high heat for 2-3 minutes each batch or until it just starts to brown. Remove from wok.

Heat remaining oil in the wok, then add the shallots, garlic, ginger and chili and stir-fry for 1-2 minutes. Stir in the curry paste and cook for 1 minute.

Add the snow peas and carrot and return the lamb to the wok. Cook, tossing often, for 1-2 minutes or until thoroughly combined.


Pour in the stir-fry sauce, toss together well and cook for 2-3 minutes. Add the noodles and cook for 1 minute or until heated through. Diving among serving bowls and garnish with the basil.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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