Stir-fried Mutton Noodles
The magic of sand tea soy sauce! Aromatic Taiwanese-style Yakisoba with Sticky Vegetables and Lamb
Description
A hugely popular night market menu where thinly sliced mutton and water spinach are rapidly stir-fried on high heat with Taiwan's seafood BBQ sauce 'Shacha Jiang', tossed with thick Chinese noodles.
Restaurants serving Stir-fried Mutton Noodles
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Thick Chinese noodles(You Mian)
- Mutton(thin slices)
- Water spinach
- Shacha sauce
- Garlic
Instructions
- [Authentic Recipe]
- Massage thinly sliced mutton (lamb) with soy sauce, wine, and a little potato starch (to keep meat tender and help sauce cling).
- Briefly blanch and loosen Taiwanese yellow thick Chinese noodles (You Mian).
- Heat oil, garlic, and chilies in a wok, add mutton, stir-fry rapidly on high until color changes, and remove.
- In the same wok, sauté water spinach (or spinach), toss in noodles.
- Add about
- tbsp of the decisive 'Shacha Sauce', seasoning with soy sauce and a little sugar.
- Return the mutton, violently tossing the wok on high heat a few times until the savory seafood smell and oil of the Shacha sauce completely coat the noodles and ingredients.
Learn more Spice, substitutes, tips
Key spices
Rich seafood flavor of Shacha sauce
Substitutes at Japanese supermarkets
Pork belly, Store-bought Yakisoba noodles
Pairing
Cold Taiwan Beer
Trivia
[Trend] The representative stall tossing woks with roaring flames at Taiwan night markets. Shacha sauce's garlic and seafood extracts brilliantly cancel the mutton odor, sublimating it into violent umami.
Eating tips & etiquette
[Unique Eating] Since the wild mutton flavor and strong Shacha taste hit hard, eat it as a full mutton feast alongside a separate bowl of 'Dong Quai Mutton Soup'!
Allergen
Wheat, Soy, Shrimp, Seafood (Shacha sauce)