Stir-Fried Shacha Lamb Noodles Recipe | Saveur

Name: Stir-Fried Shacha Lamb Noodles Recipe | Saveur
Ingredients: ¼ cup plus 2 Tbsp. Taiwanese-style shacha sauce, such as Bullhead, divided; 2 Tbsp. soy sauce, divided; 1 tsp. granulated or raw cane sugar; 5 garlic cloves, coarsely chopped; ½ lb. lamb shoulder, thinly sliced; Kosher salt; 11 oz. fresh lo mein or yakisoba noodles; ¼ cup plus 2 Tbsp. vegetable oil, divided; 2 large eggs; 3 red bird’s-eye chiles, thinly sliced, plus more for garnish; 1 small onion, thinly sliced; 1 scallion, cut into ½-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; ¼ cup light-aroma baijiu, such as Kinmen Kaoliang 58, or michiu (Taiwanese rice wine)

www.saveur.com

Channel Taiwan’s night markets at home with this stir-fry of tender noodles, thinly sliced lamb, and briny seafood-based shacha sauce.

View full recipe on www.saveur.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

Share this recipe:

Ingredients

¼ cup plus 2 Tbsp. Taiwanese-style shacha sauce, such as Bullhead, divided
2 Tbsp. soy sauce, divided
1 tsp. granulated or raw cane sugar
5 garlic cloves, coarsely chopped
½ lb. lamb shoulder, thinly sliced
Kosher salt
11 oz. fresh lo mein or yakisoba noodles
¼ cup plus 2 Tbsp. vegetable oil, divided
2 large eggs
3 red bird’s-eye chiles, thinly sliced, plus more for garnish
1 small onion, thinly sliced
1 scallion, cut into ½-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
¼ cup light-aroma baijiu, such as Kinmen Kaoliang 58, or michiu (Taiwanese rice wine)