Szechuan Lamb Noodles

Szechuan Lamb Noodleswith Bok Choy

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.

  • Stovetop Only
  • Spicy
Serving size
Prep & cook time
Cooking Skill
By Chef Suzanne

By Chef Suzanne

Ingredients & Equipment

What we send

  • baby bok choy
    baby bok choy
  • scallion
  • ginger
  • garlic
  • dark soy sauce
    dark soy sauce
  • low-sodium soy sauce
    low-sodium soy sauce
  • Shaoxing rice wine
    Shaoxing rice wine
  • rice wine vinegar
    rice wine vinegar
  • sesame oil
    sesame oil
  • ground beef and lamb
    ground beef and lamb
  • long life noodles
    long life noodles
  • Sriracha powder
    Sriracha powder

What You'll Need

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