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.
Recipe and photo by @crazythickasians
Serves 2
2 servings wheat noodles or noodles of choice
1⁄2 pound ground lamb
1 tablespoon soy sauce
1.5 tablespoons Urumqi Rub
1⁄2 onion, finely diced
salt to taste
Sauce:
1⁄4 cup Chinese sesame paste (see note)
1 tablespoon Chinese black vinegar or balsamic vinegar
1 tablespoon soy sauce
Pinch of sugar
1⁄4 cup warm water, more if needed
Garnish:
green onions, thinly sliced
toasted sesame seeds
In a bowl, add lamb, soy sauce, Urumqi rub, salt to taste, and onions. Mix well and allow mixture to marinate while you cook the noodles.
In a medium pot, cook the noodles based on package instructions. Strain, rinse under cold water, and divide noodles into two bowls.
Mix ingredients for sauce in a bowl and set aside.
Add oil to a pan on medium heat. Cook lamb mixture until meat is no longer pink. Remove from heat and place in a bowl.
Divide lamb into two portions and spread on top of noodles. Drizzle sauce and mix well. Garnish with green onions and sesame seeds. Serve immediately and enjoy.
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