Minced Lamb Noodles

Name: Minced Lamb Noodles
Cuisine: China
Ingredients: 200 g/7 oz fresh wheat or egg noodles; 200 g/7 oz fresh wheat or egg noodles; 3 garlic cloves, crushed; 15 ml/1 tbsp dark soy sauce; 2.5 ml/½ tsp salt; 15 ml/1 tbsp vegetable oil; 5 ml/1 tsp cornflour/cornstarch; 5 ml/1 tsp cornflour/cornstarch; 2.5 ml/½ tsp ground black pepper; 4 spring onions/scallions, cut into 5cm/2in pieces; 4 spring onions/scallions, cut into 5cm/2in pieces; 175 g/6 oz/1½ cups lean minced/ground lamb; 175 g/6 oz/1½ cups lean minced/ground lamb; 30 ml/2 tbsp Shaoxing wine or dry sherry; 30 ml/2 tbsp Shaoxing wine or dry sherry; 15 ml/1 tbsp sesame oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

In the province of Liaoning, minced lamb takes the place of pork in many dishes, with noodles being the favourite accompaniment. The province, together with Jilin and Heilongjiang, as well as a part of Inner Mongolia, is within the region that was formerly known as Manchuria. Liaoning cuisine is heavily influenced by that of the Manchus, as well as that of Beijing. As a result, much of its cooking is refined and elegant.

Ingredients

Asia
China
Noodles

Ingredients

Method