Asian Lamb, Mushroom And Noodle Stir-fry

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 8 ounces japanese curly noodles or 8 ounces instant ramen noodles
• 3/4 cup chicken stock or 3/4 cup low-sodium broth
• 3 tablespoons soy sauce
• 1 tablespoon shaoxing wine or 1 tablespoon dry sherry
• 2 teaspoons sesame oil
• 1/2 teaspoon crushed red pepper flakes
• 1 1/2 teaspoons cornstarch
• 1 tablespoon water
• 3 tablespoons vegetable oil
• 3 large garlic cloves, thinly sliced
• 2 large eggs, beaten
• 1 lb lamb tenderloin, cut into 1/2-inch dice
• kosher salt & freshly ground black pepper
• 10 ounces shiitake mushrooms, stemmed and thinly sliced
• 2 heads baby bok choy, sliced crosswise 1/4 inch thick

Recipe

• 1 cook the noodles according to the package directions, then drain and rinse under cold water. in a measuring cup, mix the stock with the soy sauce, shaoxing, sesame oil and crushed red pepper. in a small bowl, mix the cornstarch with the water.
• 2 in a very large skillet, heat 2 tablespoons of the vegetable oil. add the garlic and cook over moderate heat until golden, about 3 minutes. using a slotted spoon, transfer the garlic to a plate. add the eggs to the skillet and cook, stirring frequently, until set, about 1 minute. transfer the eggs to the plate. season the lamb with salt and pepper. add the lamb to the skillet and stir-fry over moderately high heat until browned and just cooked through, about 3 minutes. transfer the lamb to the plate with the garlic and egg.
• 3 in the same skillet, heat the remaining 1 tablespoon of oil. add the mushrooms, season with salt and pepper and cook over moderate heat until tender, about 4 minutes. add the bok choy and cook until softened, about 3 minutes. add the noodles and soy sauce and cornstarch mixtures and cook over moderate heat, tossing, until the sauce thickens, about 2 minutes. add the garlic, egg, lamb and any accumulated juices and cook, tossing until the lamb is heated through, 1 minute. transfer to bowls and serve.