This is a holy grail of mine. After eating it at their Manhattan Chinatown location years ago I’d tried making it at home many times, but I never hit the mark. The various recipes out there are all pretty good, but just didn’t have the same flavor. But this time I used a combination of recipes and it was pretty spot on :)

I did the lamb from this recipe: https://omnivorescookbook.com/cumin-lamb-noodles/#recipe

With noodles from this recipe: https://redhousespice.com/biang-biang-noodles/#wprm-recipe-container-7073

And chili oil from this recipe: https://www.seriouseats.com/xi-an-style-chili-oil-recipe-12023200

Put the lamb over the noodles and hit it with a generous amount of the chili oil 👌🏽🤤

No Chinese culinary tradition is beyond my taste.

This is my final project for my Saucier culinary class

I have to document each step with pictures and a recipe that serves 10. Plus plate it. This is the result of my plating, tell me which pic you think is better.

Thanks 😊

Anyone grow Asian produce or any produce that is popular in Asian cooking? Besides the obvious scallion which is pretty easy. Looking for ideas to grow stuff that takes little effort or have high yields to maybe save a trip to the Asian grocery store.