Szechuan Noodles And Lamb

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb ground lamb
• 3 tablespoons rice vinegar
• 3 tablespoons soy sauce (divided)
• 1 tablespoon chili-garlic sauce (or more, to taste)
• 1 1/4 cups chicken broth
• 1/3 cup peanut butter (i prefer extra crunchy jif)
• 3 tablespoons oyster sauce
• 1 tablespoon vegetable oil
• 1 tablespoon fresh ginger, grated
• 1 lb chinese noodles, dried
• 2 tablespoons fresh cilantro, chopped

Recipe

• 1 cook noodles according to directions, seasoning the water with salt as desired.
• 2 mix the lamb, 2 tablespoons rice vinegar, 1 tablespoons soy sauce, and chili garlic sauce in a bowl. in another bowl, whisk together the broth, peanut butter, oyster sauce, and the remaining vinegar and soy sauce.
• 3 heat the vegetable oil in a large skillet over medium-high heat. add the lamb mixture and cook until the meat is no longer pink (5 minutes or so). stir in the ginger and cook for another 30 seconds. then add the broth mixture and simmer until slightly thinkened (aboutanother 4 minutes).
• 4 reserve 1/2 cup of the water from cooking the noodles, then drain the noodles and return them to the pot. add the sauce and toss. add the reserved pasta water as necessary. sprinkle wih cilantro and serve. yum!