Lamb Dan Dan Noodles with Steamed Bok Choy

 

Ingredients

Chili Oil

• 4 star anise pods
• 1 cinnamon stick
• 2 tablespoons Sichuan peppercorns
• 1 1/2-inch knob ginger, minced
• 2 cloves garlic, minced
• 1/2 cup vegetable oil
• 1/4 cup crushed red pepper flakes

Lamb Stir Fry

• 1 tablespoon vegetable oil
• 500 g (1 lb) ground lamb
• 1/3 cup sui mi ya cai (Sichuan preserved mustard greens)
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine or sherry
• 1 tablespoon hoisin sauce

Noodles

• 200 g Chinese wheat-based noodles (e.g., lo mein)
• 4-5 heads Shanghai bok choy, quartered
• 1/4 cup chili oil
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 teaspoons Chinkiang black vinegar
• 1/2 teaspoon ground Sichuan peppercorns
• 2 teaspoons honey
• 2 tablespoons tahini

Garnish

• 1/4 cup peanuts, coarsely chopped
• 3-4 scallions, finely chopped
• Crushed red pepper flakes

Instructions

For the Chili Oil

1. Toast Spices: Place star anise pods, cinnamon stick, and Sichuan peppercorns in a dry skillet. Toast over medium-high heat until fragrant, about 3 minutes.
2. Add Aromatics: Stir in minced garlic and ginger; sauté for 1 minute.
3. Heat Oil: Pour in vegetable oil and heat to 325°F (163°C). Remove from heat and stir in crushed red pepper flakes. Let stand for 5 minutes.
4. Strain: Strain oil through a fine mesh strainer into a heatproof jar. Discard solids and let the oil cool.

For the Lamb Stir Fry

1. Cook Lamb: Heat 1 tablespoon vegetable oil in a large wok over medium-high heat. Add ground lamb and cook until browned. Spoon off excess fat.
2. Add Flavorings: Stir in sui mi ya cai, soy sauce, Shaoxing wine, and hoisin sauce. Cook until vegetables are warmed through. Keep warm.

For the Noodles

1. Steam Bok Choy: Fill a large pot with water and bring to a boil. Fit a steaming basket over the pot. Add bok choy to the basket and cover. Steam until tender.
2. Cook Noodles: Briefly remove the steaming basket. Add noodles to boiling water and cook for 2-3 minutes or until tender. Drain, reserving 1/4 cup cooking liquid. Rinse noodles under cold water and drain further.
3. Prepare Sauce: In a medium bowl, whisk together soy sauce, sesame oil, Chinkiang black vinegar, ground Sichuan peppercorns, honey, tahini, and 1/4 cup chili oil. Stream in reserved cooking liquid while whisking constantly.
4. Combine: Toss noodles with sauce.

To Assemble

1. Serve: Divide noodles among bowls. Top with steamed bok choy quarters and a large spoonful of lamb stir fry.
2. Garnish: Sprinkle with chopped peanuts, scallions, and additional crushed red pepper flakes.
3. Enjoy: Serve immediately with cold beer and extra chili oil on the side for optional extra spice.