How to Cook Stir-Fried Lamb Noodles
I go through phases with my food shopping habits; if you’re part of my Live Asian Kitchen community you’ll know that for awhile I bought and cooked a lot of lamb casserole pieces because it was the cheapest cut of lamb available at my local butcher. That was until my butcher overcharged me on one batch which also turned out to be super fatty and boney, so I’ve now started buying leg of lamb from Aldi.
I fillet the meat and use it in a variety of different dishes, including in stir-fried noodles à la Cantonese-style stir-fried beef with hor fun (kon chau ngau hor)
It’s worked out pretty well; the only difference between this batch made during a broadcast of my Twitch Live Asian Kitchen and when I’ve used beef in the past, is that I decided to add minced garlic to the recipe.
Stir-Fried Lamb Noodles
INGREDIENTS:
- 100g sliced lamb fillets
- 1 tsp bicarb of soda
- 1 tsp Chinese rice wine
- 1 tsp ginger juice
- Dash of pepper
- Dash of fish sauce
- 1 tsp tapioca flour
- 200g fresh rice noodles (wide-cut)
- 1 ½ tsps fish sauce
- 1 ½ tsps oyster sauce
- ½ tsp thick soya sauce aka cooking caramel
- Dash of chicken powder
- 1 stalk green onion, sliced into 3-inch lengths
- ¼ cup beansprouts or Chinese greens
- ½ tsp pepper
- 1 tsp garlic
- Dash of sesame oil
- 2 Tbsps cooking oil
- 1 tsp toasted sesame seeds (optional)
METHOD:
- Marinate lamb with bicarb of soda + water for 5 minutes. Rinse with cold water and pat dry.
- Add rest of marinade ingredients and mix well. Set aside for 10 minutes.
- Heat ½ Tbsp oil in wok until it starts to smoke.
- Add lamb and fry for about 1 minute, then remove.
- Heat wok again without adding any oil, until it begins to smoke.
- Toss in noodles and allow to scorch, adding a drizzle of oil.
- Add garlic then fish sauce, and fry quickly. Add more oil as required.
- Add lamb, oyster sauce, thick soya sauce and chicken powder. Mix well, then add vegies, and pepper.
- Adjust seasoning, then remove from heat. Add dash of sesame oil and sprinkle with sesame seeds (if using) before serving.
Hi Jackie,
Thank you for your recipe. It’s a nice variation of my usual beef ho fun dish. And I can try thick soya sauce for the first time, after finaly being able to source a real bottle of Cheong Chan’s cooking caramel!
I have a question about the recipe, though. You tenderize the lamb meat with bicarb and water, which can work fine (I’ve used it before). But in your ingredient list you seem to suggest that you can use baking powder as a substitute for bicarb. Is that correct? Since baking powder (as opposed to bicarb) contains a built-in acid, it will immediately react as soon as it comes into contact with the water, turning into co2 and h2o. I always assumed that – with this reaction – baking powder will lose its tenderizing ability (as a base). Did I overlook something?
Kind regards,
Fred
Hi Fred, I can’t remember when I published this, where I saw (and thus included in the post) that you could use baking powder as a substitute, but I’ve now edited it out to avoid confusion – let’s stick with baking soda 🙂