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Noodles with Lamb Sauce

Rice, Noodles, and Other Grain Foods

Noodles with Lamb Sauce
2 pound boneless lamb, coarsely chopped
2 garlic coves, peeled and minced
3 slices fresh ginger, peeled and minced
2 Tablespoons dark soy sauce
2 Tablespoons Shaoxing wine
2 dry red chilli peppers, seeded and minced
1 pound egg noodles
1/4 pound long beans, cut into two inch lengths, then slivered the long way
2 Tablespoons sesame oil
1 egg, beaten
1 Tablespoon cornstarch
2 scallions, cut into two-inch lengths, then slivered the long way
1 Tablespoon hoisin sauce
1 Tablespoon Chinese black vinegar
1-inch piece of Chinese brown slab sugar
1 egg, hard-cooked, then sliced in both directions
1. Put the lamb into a plastic bag. Marinate the lamb overnight in the bag with the garlic, ginger, wine, and the chili peppers, tying the top securely with string or a twist-tie. Turn the bag three or four times until morning.
2. In a small pot of boiling water, add the lamb but not the marinade, and simmer for two minutes, then drain and remove, and put them into a large serving bowl.
3. Bring large pot of water to the boil, add the noodles and boil until they are tender, then remove them from the boiling water, turn off the heat and add the long beans. Leave them in the water for five minutes, then remove and drain them.
4. Heat sesame oil in a wok, add the lamb, and the scallions, the raw egg, and the marinade, bring to the boil, then add the scallions, hoisin sauce, black vinegar, and the sugar, and bring to the boil. Pour this meat mixture over the noodles, top with the hard-cooked egg, and serve.

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