Wide noodles with lamb and lotus
1 serving
25 minutes
Wide noodles with lamb and lotus is an exquisite dish of Chinese cuisine that combines rich flavors and refined texture. The noodles absorb the aroma of soy and oyster sauces, becoming velvety and rich, while the lamb adds depth with its tender meat notes. Lotus root adds an unusual crunch and light sweetness that harmonizes with fresh soybean sprouts and green vegetables. This dish embodies a balance between tenderness and spiciness, making it perfect for a cozy dinner or festive feast. In China, such combinations are popular among lovers of authentic cuisine as they showcase the traditional philosophy of flavor harmony. It cooks quickly, and each ingredient reveals its individuality in the overall symphony of tastes.
1
Boil the noodles until cooked. Mix oyster and soy sauces with sugar and sesame oil.
- Wide noodles: 100 g
- Oyster sauce: 1 tablespoon
- Soy sauce: 1 tablespoon
- Sugar: 5 g
- Sesame oil: 0.5 teaspoon
2
Fry the beaten egg in vegetable oil.
- Chicken egg: 1 piece
- Vegetable oil: to taste
3
Chop the lamb, lotus, onion, pepper, and peas.
- Mutton: 120 g
- Lotus root: 15 g
- Onion: 15 g
- Green peas: 10 g
4
Fry the meat in vegetable oil over high heat until half-cooked for about three minutes. Add chopped vegetables, soy sprouts, and an egg, and fry for a couple more minutes, stirring constantly. Finally, add the noodles, season with sauce, and mix.
- Mutton: 120 g
- Vegetable oil: to taste
- Lotus root: 15 g
- Onion: 15 g
- Green peas: 10 g
- Soybean sprouts: 20 g
- Chicken egg: 1 piece
- Wide noodles: 100 g
- Oyster sauce: 1 tablespoon
- Soy sauce: 1 tablespoon