Hoisin China Noodles With Four Flavors

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 cups thin-sliced radishes
• 1 1/2 cups bean sprouts
• 1 1/2 cups peeled seeded, and diced cucumbers
• 1 1/2 cups thin-sliced fresh spinach leaves
• 5 quarts salt water, in a 6-quart pot
• 3/4 lb narrow chinese egg noodles or 3/4 lb imported spaghetti
• 1 lb ground lamb butt
• 3 tablespoons dry sherry
• 1 large garlic clove, minced
• 1 teaspoon sugar
• 2 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1/2 teaspoon chili paste (use (to taste) or 1/2 teaspoon hot chili powder (use (to taste)
• 3 tablespoons expeller-pressed canola oil or 3 tablespoons other neutral-tasting oil
• 1/2 cup thin-sliced whole scallion (about 4)
• 1/2 cup sliced water chestnuts
• 3/4 cup chicken broth

Recipe

• 1 place each of the "four flavors" in a separate small serving bowl.
• 2 bring the salted water to a boil. drop the noodles into the boiling water and boil, stirring often, until tender but still firm to the bite. drain them in a colander and rinse thoroughly with cold water. set aside.
• 3 in a medium bowl, use a fork to blend the lamb with the sherry, garlic, and sugar. let stand while prepping the rest of the dish.
• 4 in a small bowl, blend together the soy sauce, hoisin sauce, and chile paste.
• 5 heat a wok or a large skillet over high heat. swirl in the oil. when it is hot, add the lamb and stir-fry for 3 minutes, breaking up any chunks. the meat is ready when it is no longer pink and most of its liquid has cooked off. add the scallions and water chestnuts. stir-fry for 45 seconds more.
• 6 stir in the soy sauce mixture, and stir-fry for 1 minute. add the broth and heat quickly. then cook, stirring, for 2-1/2 minutes over high heat.
• 7 add the noodles and stir-fry for 1 minute to permeate the noodles with the sauce. turn the noodles into a large bowl. serve them immediately, with the bowls of the four flavors.