Curried Lamb "Lo mein"

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Rarely will you see the words, "quick" or "simple" on this blog; it's just not in me, but this is an exception.  So often I get home past the time where I even want to cook and think I'll do without, then later just end up eating badly.  Hence the need, as always, for quick dishes.  This may not be the most healthy, but I had to do it.

I love the variety and value at the local Asian markets, and quick components are easy to find.


My thoughts were first to work out a simple lo mein (protein, vegetables and noodles) until turning the corner onto the aisle with the curries.  That got the ball rolling, and thus a fusion dish with Chinese, Thai and Korean elements resulted.

The consistency is not extremely saucy, rather more like a sopa seca, this was intentional; but you can easily just add more liquid and emulsify with some corn starch if you wish.  I ended up using the whole tin of spicy Phaenang curry and it brought the heat - taste and use only as much as you can take if you try this one!

THE RECIPE

2 T corn or peanut oil for frying
1/2 # lamb, thinly sliced against the grain
2 shiitake mushrooms, sliced (I used dried slices)
2 carrots, shredded
1/2 medium onion, thinly sliced
2 cloves garlic, grated
10-12 slices bamboo shoots matchstick cut (I used the chili & sesame marinated style; you HAVE to try these if you like spicy foods.)
1 bunch sliced scallions, white ends and leaves separated
2 large ribs bok choy, thinly sliced including leaves

1/4 cup curry paste, red or green (more to taste); I used 1/2 cup of red curry and I'm breathing fire but it's SOO good!
1/4 cup water (flex according to your taste)
2 T Shiaoxing wine or sake
2 T Chinese black vinegar
1/2 t ginger powder
1/2 t gochugaru, or other chile powder
2-3 dashes thin soy sauce

1 gallon boiling water
1 # chow mein or other stir fry noodle

crushed red chile flakes, if desired

Heat a wok over high flame; bring water to a boil in a large pot.

Swirl some oil into the wok and sear the lamb; if using reconstituted mushrooms, add these at the same time.  Set aside and reserve.  Stir fry the remaining vegetables, giving the bok choy just a minute.  Return the lamb and combine all ingredients by tossing.

Dip the noodles into the boiling water and cook according to instructions.  Drain and rinse with cold water.

Add the sauce ingredients and a final splash of oil.  As noted above this is fairly dry; if you want to have more of a sauce just add more water and wine, and thicken with equal parts corn starch and water.  Add a portion of noodles equal to the volume in the wok and stir fry, "pulling through" the noodles and mixing in the lamb and vegetables.  Serve garnished with scallion leaves and chile flakes, if desired.

Yield 2 portions as an entree or 4 if a side dish