Lamb Noodles with Crunchy Vegetables and Cilantro

Name: Lamb Noodles with Crunchy Vegetables and Cilantro
Yield: 4 servings
Ingredients: 2 cups cilantro leaves with tender stems; 1 cup mint leaves; ¼ cup simple syrup; 1 tablespoon cornstarch; 2 tablespoons vegetable oil, divided; 1 pound ground lamb; 3 dried shiitake mushrooms; 5 scallions, thinly sliced; 3 garlic cloves, finely chopped; 1 1½-inch piece ginger, peeled, finely chopped; ¾ cup Shaoxing wine (Chinese rice wine); 2 tablespoons sweet bean sauce; 1 tablespoon ground bean sauce; 1 tablespoon light soy sauce; 2 medium Persian cucumbers, peeled, cut into very thin matchsticks; 1 large carrot, peeled, cut into very thin matchsticks; 1 tablespoon chili oil; 1 tablespoon fresh lime juice; Kosher salt; 1 pound fresh wide eggless wheat noodles; 2 tablespoons white soy sauce; 2 tablespoons toasted sesame oil; Coarsely chopped cilantro (for serving); Wheat noodles can be found at most Asian markets. Look for ones that are about ½ inch wide (they should resemble tagliatelle).

By Josh Ku and Trigg Brown

April 18, 2017

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Alex Lau

Use any leftover herb syrup from this recipe—courtesy of Win Son, NYC—in dressings or marinades.

Recipe notes