MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Seared Noodles With Ground Lamb & Bok Choy   
    Categories: Lamb/mutton, Greens, Pasta, Chilies   
         Yield: 3 Servings   
      
        12 oz Wide-cut fresh Asian   
              - noodles   
         2 tb Mirin or Chinese rice wine   
         1 ts Roasted sesame oil   
     2 1/2 tb Soy sauce   
       1/2 lb Ground lamb   
         2 cl Garlic; minced   
         1 ts Cornstarch   
         1 lb Baby bok choy *   
         5 ts Oil   
         1 ts Minced ginger   
         3    Green onions; sliced   
              Chile-garlic sauce (Huy   
              - Fong)   
      
     By Tara Duggan, Chronicle Contributor   
      
     For my latest noodle creation, I marinated ground lamb   
     with soy sauce, rice wine, garlic and sesame oil, then   
     seared it in the pan so it stayed in big chunks. Add   
     garlic, ginger and bok choy and stir-fry it until the   
     vegetables are tender and the meat is cooked through. You   
     then remove it from the pan so you can sear the pre-cooked   
     noodles, then stir in the vegetables and meat with some   
     sauce. It comes together in a sticky, savory pile of   
     noodles with a slight char from the wok. Don't forget the   
     chile-garlic sauce.   
      
     Boil the noodles according to package directions. Drain   
     and rinse.   
      
     Meanwhile, combine the mirin, sesame oil and soy sauce in   
     a measuring cup.   
      
     Place the lamb in a medium bowl and add half the garlic   
     and half the sauce. Stir together.   
      
     Add the cornstarch and 1/4 cup water to the remaining   
     sauce.   
      
     Separate the large leaves from the bok choy. Trim the stem   
     and cut through the core holding the smaller leaves. Soak   
     in a large bowl of water to remove any sand, then drain   
     before cooking.   
      
     Heat a wok over medium-high heat. Add 2 teaspoons   
     vegetable oil, then add the meat. Break up into 1-inch   
     chunks and brown for 2 minutes.   
      
     Add the ginger, green onion and remaining garlic, stir for   
     a few seconds, then add bok choy. Stir fry until the bok   
     choy is just cooked through, 3-4 minutes. Pour contents of   
     the pan into a large bowl.   
      
     Reduce heat to medium and add remaining 3 teaspoons oil to   
     the pan. When it's very hot, swirl it around the pan and   
     add the noodles. Cook until lightly seared and heated   
     through, 3 minutes. Return the meat and vegetables to the   
     pan with the sauce. Bring to a simmer until the sauce   
     thickens slightly and coats the noodles.   
      
     Serve immediately with the chile-garlic sauce.   
      
     * Note: Large bok choy works fine too; slice the stalks   
     and leaves 1-inch thick and separate them. Add the stalks   
     in the recipe where it calls for the bok choy and cook 3   
     minutes, then add the leaves and wilt them for 1 minute.   
      
     Serves 3-4   
      
     URL: http://sfgate.com   
      
     MM Format by Dave Drum - 20 January 2010   
      
     Uncle Dirty Dave's Archives   
      
   MMMMM   
      
   ... If I can't have too many truffles, I'll do without truffles. - Colette   
      
   --- BBBS/Li6 v4.10 Dada-1   
    * Origin: Prism bbs (1:261/38)