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Lamb Shreds With Cellophane Noodles

Lamb Shreds With Cellophane Noodles recipe image
This classic Chinese appetizer offers a delightful contrast in textures and flavors. The lamb is thinly sliced and velvety tender from a quick stir-fry with egg white and cornstarch, infused with a savory soy and hot pepper oil kick. It is served atop cellophane noodles that are briefly deep-fried until they puff up into a crispy, golden nest. The result is a dish that is both visually striking and incredibly satisfying. It pairs well with rice or can be enjoyed as a standalone starter. Perfect for entertaining or a quick weeknight meal that feels special.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 587.9
Description
This classic Chinese appetizer offers a delightful contrast in textures and flavors. The lamb is thinly sliced and velvety tender from a quick stir-fry with egg white and cornstarch, infused with a savory soy and hot pepper oil kick. It is served atop cellophane noodles that are briefly deep-fried until they puff up into a crispy, golden nest. The result is a dish that is both visually striking and incredibly satisfying. It pairs well with rice or can be enjoyed as a standalone starter. Perfect for entertaining or a quick weeknight meal that feels special.
Ingredients
  • 1/2 pound Leg of lamnb; boned
  • 1 tablespoon Soy sauce
  • 1 Eggwhite
  • 1/4 teaspoon Hot pepper oil
  • 1 teaspoon Salt
  • 1 teaspoon Cornstarch
  • 1 ounce Cellophane noodles; dry
  • 1 cup Peanut oil plus 2 tablespoon
Directions
  1. 1
    Slice the boned leg of lamb into thin, matchstick-sized shreds.
  2. 2
    In a bowl, mix the lamb shreds with the egg white, half of the salt, and the cornstarch until well coated.
  3. 3
    Let the marinated lamb stand for 5 minutes to tenderize.
  4. 4
    Heat 2 tablespoons of peanut oil in a wok or large skillet over high heat.
  5. 5
    Add the lamb and stir-fry quickly for about 2 minutes until just cooked through.
  6. 6
    Add the soy sauce and hot pepper oil, toss to combine, then transfer the lamb to a warm platter.
  7. 7
    In the same wok or a deep pot, heat the remaining 1 cup of peanut oil to 375&# 194;°F (190°C).
  8. 8
    Carefully add the dry cellophane noodles to the hot oil; they will puff up almost instantly.
  9. 9
    Remove the noodles immediately with a slotted spoon to prevent burning, and drain on paper towels.
  10. 10
    Sprinkle the fried noodles with the remaining salt and place them at the ends of the lamb shreds on the platter.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 587.9kcal
% Daily Value *
Total Fat 61.6g95%
Saturated Fat 11.1g56%
Cholesterol 5.2mg2%
Sodium 5227.6mg218%
Total Carbohydrate 9.1g4%
Dietary Fiber 0.4g2%
Sugars 0.2g
Protein 2.1g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the oil is hot enough (375°F) before adding the cellophane noodles; they cook in seconds and will burn if the oil is not hot or if left in too long.

Cellophane noodles are also known as glass noodles or bean thread noodles. They must be added dry to achieve the crispy, puffed texture.

For easier slicing, partially freeze the lamb for 30 minutes before cutting to firm it up.

Use a neutral high-heat oil like peanut, canola, or vegetable oil for frying.

Keywords: lamb, shreds, cellophane noodles, glass noodles, stir fry, chinese cuisine, spicy, appetizer, main course, peanut oil, soy sauce, hot pepper oil, crispy noodles, tender lamb, quick dinner, asian cooking, wok, cornstarch, egg white, deep fried
Read it online: https://www.chefs-mate.com/recipe/lamb-shreds-with-cellophane-noodles/