Cantonese Chow Mein

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 cup chicken broth
• 4 teaspoons cornstarch
• 3 tablespoons dry sherry
• 2 tablespoons light soy sauce
• 1 teaspoon black bean sauce
• 1 tablespoon cooking oil
• 12 ounces ground lamb
• 3 garlic cloves, minced
• 1 red pepper, cubed
• 1 lb fresh mushroom, quartered
• 3/4 cup celery, sliced
• 1 cup pea pods
• 5 green onions, thinly sliced
• 8 ounces chinese egg noodles
• 10 cups boiling water
• 1 1/2 tablespoons cooking oil
• 1 tablespoon light soy sauce

Recipe

• 1 stir broth into cornstarch in a small bowl and then add the sherry, soy sauce and black bean sauce and set aside.
• 2 cook noodles in boiling water for 2 minutes and drain.
• 3 heat wok or large pan over medium heat until hot and add cooking oil. add noodles, spread out and drizzle soy sauce over them. cook for 3 to 5 minutes. adjust the heat if necessary to prevent burning.
• 4 slide noodles onto a plate, cover with another plate, flip over and then slide back into the wok inverted from before. cook for 3 to 4 minutes until noodles are crisp and golden. set aside.
• 5 heat wok to medium high heat and add cooking oil. add ground lamb and garlic and stir-fry for 1 minute.
• 6 add red pepper, mushrooms and celery and stir-fry for 2 minutes.
• 7 add pea pods and green onions and stir-fry for 1 minute. stir cornstarch mixture and stir into the vegetables until boiling and thickened.
• 8 arrange noodles onto a serving plate or large bowl and pour vegetable mixture over top.