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Szechuan Lamb Noodles

Szechuan Lamb Noodles with Bok Choy

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There’s no shortage of Chinese restaurants to try in NYC—covering every region and style, from Hunan to Cantonese. One of our favorite dishes to order from Szechuan-style spots is slurp-worthy, chile oil-slicked noodles studded with tender lamb. Chef Suzanne’s version pairs a milder, Sriracha-infused sesame oil with a flavorful blend of lamb and beef. Perfectly crunchy bok choy and thinly sliced scallion complete this indulgent classic.
  • Spicy
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium

Ingredients & Equipment

What we send

  • ginger
    • 1/4 ounce
    • ginger
  • scallions
    • 2
    • scallions
  • Shaoxing rice wine
    • 2 tablespoons
    • Shaoxing rice wine
  • dark soy sauce
    • 2 tablespoons
    • dark soy sauce
  • baby bok choy
    • 12 ounces
    • baby bok choy
  • long life noodles
    • 8 ounces
    • long life noodles
  • sesame oil
    • 3 tablespoons
    • sesame oil
  • ground beef and lamb
    • 10 ounces
    • ground beef and lamb
  • rice wine vinegar
    • 2 tablespoons
    • rice wine vinegar
  • low-sodium soy sauce
    • 2 tablespoons
    • low-sodium soy sauce
  • garlic
    • 2 cloves
    • garlic
  • Sriracha powder
    • 1/2 teaspoon
    • Sriracha powder

What You’ll Need

  • black pepper
  • canola oil
  • kosher salt
  • 8" medium pot
  • 12" large high-sided pan

Cooking Steps

  1. Prepare Ingredients and Make Soy Sesame Sauce

    Prepare Ingredients and Make Soy Sesame Sauce

    Bring a medium pot of water to a boil over high heat. Rinse bok choy, halve lengthwise, then cut crosswise into 1-inch pieces, keeping leaves and bulbs separate. Rinse scallions, trim and discard roots, and thinly slice. Trim and discard skin of ginger and mince. Mince garlic. In a large bowl, whisk together both soy sauces, rice wine, rice wine vinegar, and half of sesame oil to combine.

  2. Brown Beef and Lamb

    Brown Beef and Lamb

    Pat beef and lamb dry with paper towel. Heat 1 teaspoon canola oil in a large high-sided pan over medium-high heat. When oil is shimmering, add beef and lamb. Cook, breaking up, until browned, about 5 minutes. Using a slotted spoon, transfer meat to bowl with soy sesame sauce, then set aside. Discard excess fat, reserving pan for sautéeing aromatics.

  3. Cook Noodles

    Cook Noodles

    While meat browns, season pot of boiling water generously with salt. Stir in long life noodles and cook until al dente, 2-3 minutes. Drain and rinse under cold water for 30 seconds to stop cooking—even though the noodles will be tossed in a hot pan later, this prevents them from releasing too much starch and turning gummy.

  4. Infuse Oil and Sauté Aromatics

    Infuse Oil and Sauté Aromatics

    Place pan from meat over medium heat and add remaining sesame oil. When oil is shimmering, add Sriracha powder, and stir until spices are fragrant, 1-2 minutes. Add ginger and garlic and sauté, stirring, until fragrant, 1-2 minutes. Add bok choy bulbs and sauté until softening, about 5 minutes more.

  5. Season Noodles

    Season Noodles

    Add long life noodles to pan with aromatics and stir to coat with spiced oil. Push everything to outer edges of pan and add beef and lamb with sauce to center. Simmer until sauce is thickened, about 1 minute. Add bok choy leaves and stir to reincorporate noodles. Cook until leaves are just wilted, 1-2 minutes more. Remove pan from heat, taste, and add more salt and pepper as desired.

  6. Plate Noodles

    Plate Noodles

    Divide Szechuan lamb noodles between bowls, garnish with scallions, and dig in! Slurping strongly suggested.

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