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This ground lamb noodle dish combines the flavors of the Northwestern Chinese region of Xinjiang with saucy, nutty noodles. Combined with heavy notes of cumin and garlic, Oaktown's Urumqi Rub is an ideal way to flavor your protein for any dish.
Note: If you can't find Chinese sesame paste, substitute creamy peanut butter or tahini.
1.5 tablespoons Oaktown Spice Shop Urumqi Rub
Gosh darn it! I accidently clicked on a 3 star rating and I can’t figure out how to undo it. I was trying to see ask a question. Silly me, but can someone undo that sad mistake rating? I only wanted to ask about substituting tofu and eggplant for lamb :-)
Hi Ann,
Thank you for your question, and no worries about the star rating!
I think that crumbling a block of pressed, extra firm tofu would be solid substitute. Textured vegetable protein would also work well.
The flavors involved will definitely pair well with diced eggplant, but I would consider adjusting the size of the diced onion so it is more similar to that of the eggplant. We have a recipe for Urumqi Eggplant skewers that you might consider using as a topping for noodles instead of adapting the ground lamb of this recipe!
Warmly,
Evan
Customer Success Lead