Cumin Beef and Lamb Noodles with Celery and Szechuan Pepper
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Ingredients & Equipment
What we send
- 2celery stalks
- 2 clovesgarlic
- 1/8 ounceginger
- 1Thai chile
- 7 ouncesrice noodles
- 1 teaspoonground cumin
- 1 teaspoonground Szechuan pepper
- 1/4 teaspoonground cinnamon
- 10 ouncesground beef and lamb
- 1/2 tablespoonlight brown sugar
- 2 tablespoonsblack vinegar
- 1/4 cupdark soy sauce
What You’ll Need
- canola oil
- kosher salt
- black pepper
- 8" medium pot
- 10" medium high-sided pan
Bring a medium pot of water to a boil over high heat. Rinse all produce. Halve celery stalks lengthwise, then thinly slice crosswise. Trim and discard scallion roots and thinly slice on a diagonal, keeping whites and light greens separate from dark greens. Thinly slice garlic. Trim and discard skin of ginger; mince. Halve Thai chile lengthwise; using a knife tip, discard seeds and stem; thinly slice crosswise.
Cook rice noodles
Add rice noodles to pot of boiling water and immediately remove from heat. Gently stir to separate noodles and keep from sticking. Set aside to soak until tender, about 9 minutes. Then, drain noodles and immediately rinse under cold water for 30 seconds to stop cooking. Set aside for Step 4.
While noodles cook, heat 1 tablespoon canola oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add scallion whites and light greens and sauté, stirring, until softened, 1-2 minutes. Add cumin, Szechuan pepper, garlic, ginger, Thai chile (use half for less heat), and half of cinnamon (discard remainder); sauté, stirring frequently, until fragrant, about 1 minute more. Meanwhile, pat beef and lamb dry with paper towel.
Make beef and lamb sauce
To pan with aromatics, still over medium-high heat, add beef and lamb. Cook, breaking up meat, until browned, about 5 minutes. Add brown sugar, black vinegar, soy sauce, and 2 tablespoons water; cook, stirring, until liquid is slightly reduced and flavors have melded, 2-3 minutes more. Remove pan from heat. Add celery and rice noodles and stir to combine. Season with ½ teaspoon salt and black pepper as desired.
Plate cumin beef and lamb noodles
Divide cumin beef and lamb noodles between serving bowls. Spoon over any remaining sauce from the pan. Garnish with scallion dark greens. Enjoy!