Essentially noodles with vegetables and lamb, this dish originates in Turkistan. Use a lamb sirloin chop cut off the leg for the best results; you can also use thinly sliced beef or chicken. To serve, either mix the noodles in with the meat and sauce or pour the dish over noodles. Add seasonal vegetables you prefer.
- 2 heaped tablespoons tomato paste
- 2 tablespoons soy sauce
- ½ teaspoon dried chili flakes
- ½ teaspoon sugar
- ½ cup beef stock or water
- 1 star anise, broken up
- 3 tablespoons vegetable oil
- 12 ounces (375 grams) thinly sliced lamb
- Salt and freshly ground pepper
- 1 tablespoon chopped garlic
- 1 tablespoon chopped ginger
- 1 cup sliced onion
- ½ red pepper, sliced
- 1 mild green banana pepper, sliced
- 1 cup thinly sliced carrot
- 2 cups diced tomato
- 3 cups sliced Napa cabbage
- 12 ounces (375 grams) udon noodles
- ¼ cup coriander sprigs
Combine all sauce ingredients in a bowl. Heat a wok over high heat until very hot. Add oil and gently swirl to coat. Season lamb with salt and pepper and add to pan along with garlic and ginger and stir fry for 1 minute or until beginning to brown. Add onion, red pepper, banana pepper and carrots and stir fry until vegetables soften (about 2 minutes). Add tomato and cabbage and stir fry for 2 minutes or until cabbage has wilted. Stir in sauce, bring to boil and boil for about 2 minutes or until vegetables are crisp tender.
Bring a large pot of salted water to a boil over high heat. Add noodles and cook for 1 minute or until heated through. Drain and add to wok, stirring to combine with vegetables and sauce. Sprinkle with coriander sprigs. Serves 4.