Cabbage Lamb Dough Sliced Noodles (青椰菜羊肉刀削麵, Ceng1 Je4 Coi3 Joeng4 Juk6 Dou1 Soek3 Min6)

I published the Lamb Dough Sliced Noodles (小羊炒刀削麵, Siu² Joeng⁴ Caau² Dou¹ Soek³ Min⁶) recipe in an earlier post, but this has now become the recipe I use to make this dish. I was able to purchase a portion of a lamb leg (as opposed to a whole leg) to make this dish. While the lamb leg has some of the best potions of meat, you need to remove the skin, bone, excess fat, and sinew from the leg meat before cutting into pieces that can be stir fried.

 

The addition of cabbage is a fairly common ingredient to stir fried noodle dishes. For some reason, I never used cabbage in my noodle dishes, but now I try to use it whenever I have it available. The cabbage adds a good vegetable component and a nice crunchy texture to noodles dishes, as well as being a good visual addition. The list of ingredients is long for this recipe, and there’s some effort involved to stir fry all the ingredients, but the resulting dish is worth all the work.

 

Enjoy!

Ingredients

 

¾ lb.	375 g.	Lamb leg meat (羊肉, joeng4  juk6), cut into thin 2-inch (5 cm.) pieces
1 tsp.	5 ml.	Baking soda (蘇打粉, sou1 daa2 fan2)
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
1 Tbs.	15 ml.	Corn starch (粟粉, suk1 fan2)
2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
½ lb.	250 g.	Cabbage (青椰菜, ceng1 je4 coi3), cut into ½-inch (15 mm.) pieces
1	1	Onion (洋蔥, joeng4 cung1), halved and cut into ½-inch (15 mm.) pieces
¾ lb.	375 g.	Bean sprouts (芽菜, ngaa4 coi3)
10	10	Dried Shiitake mushrooms (冬菇, dung1 gu1), rehydrated and cut into ½-inch (15 mm.) pieces
3	3	Eggs (雞蛋, gai1 daan6), scrambled
8 oz.	227 g.	One package fried tofu (魚豆腐, jyu4 dau6 fu6)
3 stalks	3 stalks	Green onions (葱, cung1), cut into 2-inch (5 cm.) pieces
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
1.3 lb.	600 g.	Three 7 oz. (200 g.) frozen packages dough sliced or knife cut noodles (刀削麵, dou1 soek3 min6), thawed
		Oil for cooking

 

Sauce Ingredients

2 Tbs.	30 ml.	Kim Ve Wong brand thick soy sauce (膏油醬, gou1 jau4 zeong3) or equivalent
2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
½ Tbs.	7.5 ml.	Sesame oil (麻油, maa4 jau4)

 

Equipment

		Garlic press
14 in.	35.5 cm.	Wok or pan

 

Preparation Instructions

Kim Ve Wong Brand
Thick Soy Sauce
(膏油醬,
gou1 jau4 zeong3)

1. If using frozen dough sliced or knife cut noodles, thaw overnight in the refrigerator (even though the package instructions say you don’t have to). Take the noodles out of the refrigerator at least one hour before cooking.
2. Pour boiling water over the dried Shiitake mushrooms in a heat proof bowl and rehydrate the mushrooms for at least one hour.
3. Prepare the lamb leg meat by removing any skin, bones, excess fat, and sinew, and cut into thin 2-inch (5 cm.) pieces. Wet with water and add baking soda to the lamb, allow to tenderize for 15 minutes, and then wash the baking soda from the meat. The baking soda can be omitted but results in the tender meat experienced in restaurant dishes.
4. Marinate the lamb in a covered container for at least one hour or overnight in the refrigerator with the ginger and garlic crushed in a garlic press, corn starch, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. If marinating the lamb overnight, take it out of the refrigerator at least one hour before cooking.
5. Remove the Shiitake mushrooms from the rehydration liquid, remove the stems, and cut them into ½-inch (15 mm.) pieces. Reserve the rehydration liquid for later use in the cooking process.
6. Wash and cut the cabbage in half. Cut ½-inch (15 mm.) pieces from the cabbage half.
7. Remove the tough outer skin of the onion, cut in half, and then cut each half into ½-inch (15 mm.) pieces.
8. Wash the bean sprouts.
9. Open the fried tofu package and discard any liquid.
10. Break and scramble the eggs in a bowl.
11. Crush the ginger and garlic in a garlic press and put into a small bowl.
12. Wash and cut the green onions into 2-inch (5 cm.) pieces.
13. Prepare and mix the sauce in a small bowl: add the Kim Ve Wong brand thick soy sauce or equivalent, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil.

Cooking Instructions

1. Cook the noodles according to the instructions on the package and until the noodles are al dente. Drain the noodles and set aside. If using thawed, ready-made, or fresh noodles, “fluff” the noodles to separate them (i.e. you don’t want put a single mass of noodles into the wok).
2. Heat a wok or pan over high heat before adding oil. While the wok is heating up, add the eggs from the bowl and scramble them. Set the eggs aside in a bowl.
3. Reheat the wok over high heat before adding oil. Add the lamb pieces to the wok in a single layer on the bottom and brown the outside. You may have to cook the lamb in batches, so be sure to reheat the wok over high heat before adding more oil. Set the lamb aside in a bowl (different from the scrambled eggs).
4. Reheat the wok over high heat before adding oil and then the onions. Stir fry the onions and then remove them to the bowl with the lamb.
5. Reheat the wok over high heat before adding oil and then the Shiitake mushrooms. Stir fry the mushrooms and then remove them to the bowl with the lamb.
6. Reheat the wok over high heat before adding oil and then the fried tofu. Stir fry the fried tofu and then remove them to the bowl with the lamb.
7. Reheat the wok over high heat before adding oil and then the cabbage. Stir fry the cabbage before adding the bowl with the ginger and garlic, and then some oil to the mixture. Quickly stir fry all the ingredients until the ginger and garlic become fragrant and remove them to the bowl with the lamb.
8. Reheat the wok over high heat before adding oil and then the bean sprouts. Stir fry the bean sprouts and then remove them to the bowl with the lamb.
9. Reheat the wok over high heat before adding more oil and then the noodles. The wok should be very hot before adding the oil and then the noodles. Noodles cooked in a restaurant wok (over much higher heat than that available in your kitchen) are served slightly burned, which gives the noodles an extra added flavor.  To try to emulate slightly burned noodles, try to put the noodles in one layer in the hot wok and add some Shiitake mushroom rehydration liquid (but not too much liquid otherwise you’ll steam the noodles) to facilitate the heat transfer from the wok to the noodles, and leave the noodles alone. You want the noodles to get burned before adding more oil to the noodles and turning them over, repeating the process.
10. Add the green onions and the contents of the bowl with the lamb back into the wok, and stir fry all the ingredients together. Add the eggs and the sauce ingredients to the wok, and stir fry the ingredients together. Put the cooked ingredients into a serving dish and serve immediately.