Noodle With Lamb And Mushroom

Noodle With Lamb And Mushroom
Don’t you hate it when the essential ingredients in your kitchen run out? The other day, I scraped a small spoonful of hoisin sauce from a jar so I can put it in my vegetable broth. It was so little that I missed out the beautiful sweet flavor of it. I immediately went to a supermarket the next day to get a new jar of hoisin sauce, but sadly, the one I usually buy was out-of-stock. This is a thing; when it comes to condiments, they taste different in every brand. I reluctantly bought the new hoisin sauce anyway, hoping nothing will be majorly different.

Today I feel like I deserve a big good comfort food. I want it to be meaty and packed with flavor. And yes, I want to try out the new sauce I’ve just bought. When I open the sauce, it looks very different from the one I usually use. This one is super thick and dark, unlike the old one that is slightly red and has more pungent scent. I can’t really tell that it was better or not, but I’m quite happy with what it adds to my lunch.

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Meat and noodle go together so good and so well. I feel that you need to be generous with what you love in order to make the dish super heartened. Here I cook everything in a big hot pan, and it takes about 15 minutes. The fresh slices of lamb sizzle in the pan and takes only a few minutes to be tender and cooked perfectly. The mushroom makes this dish even meatier. There are only a few seasonings in this dish, and the new hoisin sauce seems to get along with other ingredients in my kitchen very well.

Noodle with Lamp and Mushroom 


150 gm rice noodle – soaked in water for 15 minutes

250 gm lamb- sliced

200 gm mushroom- sliced

4 cloves garlic- roughly chopped

2 fresh chilies- sliced

1 cup bean sprouts

2 tbsp hoisin sauce

2 tbsp soy sauce

1 cup meat stock

1 tsp ground white pepper

2 tsp corn starch- dissolve in a little water

Chili flakes for garnishing

1 tbsp oil


Bring a pot of water to boil. Blanch rice noodle for one minute, drain, and keep aside.

IMG_6797In a large pan, heat oil in the high heat stove. Add garlic and fresh chilies, and sauté until aromatic.

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Add lamp and stir fry for 1 minute.

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Add mushroom, hoisin sauce and soy sauce. Stir for 2 minutes.

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Add meat stock and let it boil. Check the seasoning and thicken the sauce with corn starch mixture.

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Add bean sprout.

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Add noodle and toss well.

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Add ground white pepper and turn off the heat.

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Serve hot with some chili flakes on top.


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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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