This stir-fried shacha lamb noodles combines tender lamb, spicy chiles, and fresh spinach in a rich, umami-packed shacha sauce. Topped with a crispy-edged fried egg and garnished with scallions, this easy-to-make recipe doesn’t require much time in the kitchen. ALSO READ: Recipe of the day: Chicken Rogan Josh Stir-fried shacha lamb noodles Ingredients 1⁄4 cup plus 2 Tbsp.
Taiwanese-style shacha sauce, such as Bullhead 1 Tbsp. soy sauce 1 tsp. granulated or raw cane sugar 5 garlic cloves, coarsely chopped 1⁄2 lb.
lamb shoulder, thinly sliced Kosher salt 11 oz. fresh lo mein or yakisoba noodles 1⁄4 cup plus 2 Tbsp. vegetable oil 2 large eggs 3 red bird’s-eye chiles, thinly sliced, plus more for garnish 1 small onion, thinly sliced 1 scallion, cut into 1⁄2-in.
pieces, plus more for garnish 8 oz. water spinach (or substitute regular spinach), tender stalks and leaves only, separated and cut into 2-in pieces 1⁄4 cup light-aroma baijiu, such as Kinmen Kaoliang 58, or michiu (Taiwanese rice wine) Method *This recipe was sourced from Saveur.com with permission.
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