Friday, February 11, 2011

Lamb Shreds with Deep-Fried Rice Vermicelli



From the kitchen of One Perfect Bite...One of the most memorable meals we've had while traveling, was in the Muslim quarter of Xi'an, China. The food culture in this area is based on bread and noodles, and while pork is the meat of choice in most of the city, only lamb or beef are served within the Muslim quarter. The city is famous for hot pots and dumplings, but the dish that I most remember was one made by a street vendor situated just outside the mosque. Defying common sense and suspect sanitation, residents and tourists alike patiently queued for plates of fragrant and spicy lamb piled atop clouds of deep-fried rice vermicelli. It was in a word, wonderful. Once home, I, of course, attempted to duplicate the dish. I found a recipe developed by Jacki Passmore that was awfully close to the dish I remembered. I fiddled with it a bit and finally came up with something we really liked. I also developed an unintended reputation. My grandsons, watching the vermicelli expand as it was fried, were sure I had magical powers unknown to other grandmothers. I was a witch sorceress. This dish is very easy to prepare, even if you lack special powers, and it is wonderful to serve when the weather is being schizophrenic. While the dish is light, the hot sauce will beat back winter's chill. I think you will enjoy the lamb. The children will enjoy the crunchy noodles. Here's the recipe.

Lamb Shreds with Deep-Fried Rice Vermicelli...from the kitchen of One Perfect Bite inspired by Jacki Passmore

Ingredients:
Seasoning
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon dark brown sugar
1 tablespoon hoisin sauce
1 pound lean lamb, thinly sliced and cut into fine shreds or very thin batons
Noodles
4 cups vegetable oil
2-ounces rice vermicelli
Vegetables
2 tablespoons vegetable oil
1-1/2 teaspoons sesame oil
1 medium yellow onion, cut in thin wedges
Sauce
1-1/2 tablespoons hoisin sauce
2 teaspoons sriracha chili sauce
1/4 teaspoon salt + salt to taste
Garnish
1 tablespoon finely shredded orange peel
1 tablespoons finely sliced scallion greens

Directions:

1) To make seasoning: Combne rice wine, brown sugar and hoisin sauce in a medium-sized bowl. Add lamb shreds and toss to coat. Cover and marinate at room temperature for 2 hours.
2) To make noodles: Heal oil in a wok or large, deep skillet until temperature is 375 degrees F. Slide noodles into oil and cook just long enough for the noodle mass to expand. Quickly turn and cook the other side, about 1 minute more. Do not let noodles color. They should remain cloud-like and puffy. Lift into a colander that is lined with several thicknesses of paper. Set aside.
3) To make vegetables: In a separate skillet, heat vegetable and sesame oils until almost smoking. Add onion wedges and stir-fry until soft, about 2 minutes. Transfer to a plate. Add lamb to skillet and stir-fry for 2 minutes longer. Return onions to pan and toss with lamb to mix.
4) To make sauce: Add hoisin sauce, chili sauce and salt to pan. Toss to coat and cook about 30 seconds longer. Add salt to taste. Remove pan from heat.
5) To serve: Spread vermicelli on a serving platter. Spoon lamb over noodles and garnish with orange peel and chopped scallions. Serve immediately. Yield: 2 to 4 servings.

You might also enjoy these recipes:
Tomato Chilli Prawns - Christine's Recipes
Pork and Snow Pea Stir-Fry - SpiceOpolis
Oyster Beef with Broccoli - Angie's Recipes
Vegetarian Vermicelli Stir-Fry - Indochine Kitchen
Thai Pork Stir Fry - Pots and Plots
Chicken-Stir Fry with Noodles - Food and Whine

53 comments:

From the Kitchen said...

It's almost 10 p.m. and if I had the ingredients on hand, I'd be tempted to start this dish right now! I'll wait a few days, however.

Best,
Bonnie

Elaine said...

I enjoy lamb so much and this looks like a wonderful dish. What a cute story about your grandchildren.

Monet said...

I have never prepared lamb before...what a shame! This dish looks delicious, and I love the story that went along with it. Thank you for sharing, sweetheart. I hope you have a wonderful Friday...and an even better weekend.

Kerstin said...

I'd enjoy the crunchy noodles too - this sounds so flavorful and I love the lamb in it!

penny aka jeroxie said...

I had a really light lunch today and this is exactly what I need right now.

Candace said...

Mary, this looks fabulous! I have not had a lot of lamb in my life; however, I have come to enjoy it very much in recent years. I really enjoyed your story about your grands. It made me smile. Thanks so much for sharing your recipe and your story. Have a blessed weekend, Candace

Priyanka said...

I enjoyed the lamb sherd :)

Anna A. said...

You had me at "lamb shreds"

yummychunklet said...

This is another lamb dish I must try! It looks great!

Ginny said...

This looks so good! Now I use vermicelli and I use rice, but I've never heard of rice vermicelli! Though I've seen rice noodles in the store.

Food, Fun and Life in the Charente said...

I must see if I can get vericelli here, this sounds very yummy. Diane

Asteri said...

I love this dish
Cheers

Priya said...

Omg, those deep fried rice vermicells looks super fabulous,have to try them soon..Beautiful platter..

Three-Cookies said...

Sounds delicious, I have never tried lamb with fried vermicelli. Good to defy common sense and eat at places where locals eat!

Cucina di Barbara said...

Love your dish.
THis a perfect bite!
Love, Barbara

Umm Mymoonah said...

Wow! This looks irresistible.

What's next said...

that sounds wonderful! I lived in Iran many years ago and loved all the lamb dishes... of course, I'm not sure I could find any lamb to make this with here in West Texas...the grocery stores here are quite lacking compared to what we had in Dallas!

Clint said...

Baaaaa. Baaaaaa! I don't know if you speak lamb, but that means "Gosh that looks good!"

Sinful Southern Sweets said...

Absolutely lovely dish! Thanks for sharing the recipe.

Fabi said...

Sounds delicious, Mary! I adored your chocolate stravaganza but it's good coming back to a more healthy diet! ^-^
Big hug, have a nive weekend Mary!

The Food Hound said...

Lamb in an Asian dish! LOVE IT! The flavors look awesome! I've never fried vermicelli, but I've eaten it that way-- amazing texture!

Jenn said...

That's a cute story about your grandchildren! LOL
The dish looks stunning. I love lamb, but rarely eat it. I think I'll remedy that with this recipe! Thanks for sharing!

Kim said...

I loike this kind of dish a lot. So simple. With lamb, it's tasty too. Have a good day!

Angie's Recipes said...

wow Mary, thanks for this wonderful Chinese recipe. I had those years ago, with beef though, and it's so delicious!

Jeannie said...

I love fried vermicelli! In fact, I just had this for lunch a couple of days ago....simply delicious!

Design Wine and Dine said...

Mmmmm, perfect photo! I can smell the dish from here! I love lamb especially when cooked with lots of strong flavors and ingredients!

I also love recipes like this b/c you're sharing "street food" from across the globe from a place many of us will never have an opportunity to see! Love it Mary, thanks!

Design Wine and Dine said...

Mmmmm, perfect photo! I can smell the dish from here! I love lamb especially when cooked with lots of strong flavors and ingredients!

I also love recipes like this b/c you're sharing "street food" from across the globe from a place many of us will never have an opportunity to see! Love it Mary, thanks!

PeggyR said...

This looks like another yummy dish.

June said...

I just know we are going to love this. Thanks Mary...AGAIN!

C&G said...

we love asian style food, but I'm not such an expert... I should start, cause your dish looks really delicious. Have a great weekend! Giorgia & Cyril

kitchen flavours said...

This looks really delicious! And especially so when made by a sorceress! I can't help smiling at this! We do have deep-fried vermicelli over here too, sometimes topped with sweet sour meat or mixed veggie. The kids would usually reach for the crispy vermicelli too. Your version looks scrumptious!

Lucie said...

I'd say you are quite a sorceress--this seems like an enchanting dish!

Emily Malloy said...

Absolutely lovely!

nanny said...

My husband loves, loves lamb. The only lamb I have made is the rack I buy at Sam's. I don't have a taste for it.....but this recipe sounds like the kind I could definitely enjoy!!!

Faith said...

Wow, Mary, is this dish ever a show-stopper! My husband is crazy about lamb (he would eat it every day if he could, lol!) and I know he would love this. I'm bookmarking this recipe to surprise him with it. :)

That Girl said...

I used to have vermicelli all the tune growing up, but have been having a heck of a time finding it lately.

Joanne said...

haha you should totally run with the whole sorceress thing and keep those grandkids in check! This dish sounds so good...I love that it's a mix of so many flavors!

Jean | Delightful Repast said...

Mary, I've always been a sucker for hoisin sauce! I'll definitely try this recipe, though with beef or pork, probably beef. Sounds delicious!

teresa said...

oh my goodness, i really wish i could come over for dinner! i've never cooked with lamb, but this looks absolutely succulent! delicious!

RamblingTart said...

Love that your grandsons think you're magical! :-) What a splendid dish this is, Mary. I'm most intrigued by the addition of orange zest. Delicious! :-)

Jhonny walker said...

Perfecto!!!

I have some vermicelli left over. And this will be perfect. I haven't seen you much..how have you been? :)

HGourmet Foodie said...

I cannot take my eyes off from the pic and drooling all over the keyboard:) This Lamb dish looks fantastic.. i cannot wait to try.. bookmarking it...

briarrose said...

Wow that looks good. The orange peels are in interesting touch.

Sweet And Crumby said...

Oh yum!!! This looks amazing. I have never made lamb in a dish like this and now I feel I must. Thanks for stopping by my blog as well.

Gloria said...

Look delicious dear Mary, have a lovely weekend! x gloria

Angela said...

This looks lovely!

sueskitchen said...

This is such a perfectly unique and delicious sounding recipe Mary! I will be printing this one out for the future...Yum!

Claudia said...

How wonderful - a new way to use lamb. And your grandkids are right - good cooking is akin to sorcery.

Marg said...

This looks and sounds so good. I'm always on the look out for flavourful lamb stir fry recipes.

My Little Space said...

What a superb combination, Mary! Tasty saucy shredded lamb meat on the fried vermicelli. I bet Bob & your grandsons going to love this.
Cheers, Kristy

lena said...

i can almost imagine your grandchildren were like 'wow, you're fantastic, grandma!' when they saw those rice vermicelli expanding..sometimes we add a little of this too as our toppings for our porridge. i like the orange shreds as garnishing, it gives me an idea to in future for my sweet and sour dishes.

Mei Teng said...

This is a Chinese style dish. Thanks for visiting and leaving your comment :)

JR/Mike said...

I made this for dinner tonight and it was delicious!! I served mine over rice instead which was still a good combo. Great flavors, my girlfriend really like it as well. I will definitely be making this again in the future.

AddThis

Related Posts with Thumbnails