I’ve just realized that I haven’t eaten rice for over a week now. It’s not that I’m on any low-carb diet, but I have been binging on noodles. I eat noodle for lunch everyday because it’s quick and comforting. And dinner, I usually have some meaty soup and a big plate of sweet juicy fruits which are so necessary in the hot weather like this.
Remember I told you about how I follow my own made-up philosophy about eating only things that you absolutely want to eat. And for some reason, my brain tells me to eat noodles, and it’s so perfect because I know tons of ways to make quick noodle dishes.
I still have a few chunks of lamb in my freezer, and I want to use it before my next grocery shopping on the weekend. So I braise the lamb in the greasy liquid of sweet soy stock and Chinese Five Spice with loads of celery, ginger and garlic. It’s a simple formula that is so hard to go wrong. The salty sweet flavor of the stock penetrates in the meat, making it dark, moist and delicious. And the magic happens when you reduce the stock and let it turns into luscious sweet sauce. The flavor of this sauce is quite intense, and the aroma of it is robust. I also add tofu and duck eggs into the dish because I know Yaseen will love them, and these two ingredients make my dish feel wholesome.
Noodle Salad with Braised Lamb in Chinese Five Spice
400 medium chunks of lamb
1 tbsp Chinese Five Spice
4 cloves garlic- crushed
2 thumb-sized fresh ginger- peeled and sliced
3 stalks Chinese Celery
200 gm tofu- sliced into medium cubes
6 hard boiled duck eggs
1 tbsp sweet soy sauce
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp fish sauce
2 tbsp sugar
3 cups water
1 tsp ground white pepper
1 tbsp oil
100 gm rice vermicelli- soaked in water for 10 minutes.
A big bowl of mix salad greens and fresh mints
In a medium pot, heat oil and sauté garlic and ginger over medium heat stove until aromatic.
Add Chinese Five Spice, sweet soy sauce, soy sauce, oyster sauce, fish sauce and sugar. Stir well.
Add lamb and toss around until the outside of it turns brown.
Add water, stir well, throw in some Chinese Celery, tofu and duck eggs, and let it cook for 20 minutes or until the lamb is tender. Remove the lamb from the sauce and slice it before serving.
Reduce the stock until you get about a cup of thick dark sauce.
For the noodle, blanch the noodle in boiling water for 30 seconds, and drain it from the water.
To serve, place the noodle on the bed of salad greens, add lamb slices and the delicious dark sauce with tofu and duck eggs. Garnish with some fresh mint.