Spice up dinner with tender lamb loin filets served over Dan Dan noodles, bok choy, and chili oil—bold flavors perfect for a quick, tasty meal.
Spice up dinner with tender lamb loin filets served over Dan Dan noodles, bok choy, and chili oil—bold flavors perfect for a quick, tasty meal.
Preparation Time:
30 minutes
Cook Time:
25 minutes
Serves:
4
Difficulty:
2 Silver Fern Farms Lamb Loin Filets
2 tsp hoisin sauce
1 tsp tamari sauce
½ tsp five-spice powder
12oz medium Chinese egg noodles
8 baby bok choy
¾ cup chicken broth
4 tbsp chili oil (adjust to taste)
4 scallions, chopped
2 tbsp roasted peanuts, for serving
¼ cup fresh cilantro, for serving
2 tbsp sesame paste
4 tbsp tamari sauce
2 garlic cloves
3 tsp granulated sugar
½ tsp five-spice powder
1 tsp Sichuan pepper powder
Remove the lamb loin filets from the refrigerator and packaging. Let them sit at room temperature for 10 minutes.
Mix hoisin sauce, tamari sauce, and five-spice powder. Pour over the lamb and set aside.
In a food processor, blend sesame paste, tamari sauce, garlic, sugar, five-spice powder, and Sichuan pepper powder until smooth.
Prepare noodles according to package directions.
Bring a pot of salted water to a boil. Blanch bok choy for 1 minute, then transfer to a bowl of ice water to preserve color and texture.
Heat a skillet over medium-high heat. Cook lamb for 3–4 minutes per side. Let rest for 5 minutes, then slice against the grain.
In a small saucepan, bring chicken broth to a boil.
In each bowl, add 1 tablespoon Dan Dan sauce, ¼ cup chicken broth, and 1 tablespoon chili oil. Stir to combine. Add noodles, bok choy, sliced lamb, scallions, peanuts, and cilantro.
$64.99
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