As a contestant in this year’s DC American Lamb Pro-Am, I prepared one of my favorite recipes growing up—char siu chow fun. Char siu means “fork-roasted” in Cantonese, and refers to the barbecued meats you see hanging on hooks in the windows of Chinese restaurants, and chow fun means “stir-fried noodles.”
The Chinese are very literal.
Some of my earliest memories are of eating these special noodles at my father’s restaurant in Manhattan’s Chinatown. This sweet, smoky barbecue with the bright red glaze is the best thing since gunpowder, and has become one of the most popular dishes in the world. It has so much flavor that all you need is pillowy-soft rice noodles to put it over the top. You could make this with just six ingredients!
I created this recipe using boneless leg of lamb provided by The American Lamb Board and Border Springs Farm. It’s a very versatile dish. It’s good any time of year, a guaranteed crowd-pleaser and makes for a quick, easy weekday supper.
Just slap this together and tell your family how you sweated and toiled to make these exotic “Chinese Six-Treasure Noodles” just for them. (Call it “Two-Treasures” on the days you didn’t go grocery shopping.)
- ⅓ cup hoisin sauce
- ⅓ cup soy sauce
- ⅓ cup sugar
- ⅓ cup honey
- 4 tablespoons sesame oil
- 2 teaspoon Chinese five-spice powder
- 2 teaspoon white pepper
- 1 head of garlic, peeled and sliced
- 5 drops of red food coloring (optional)
- 3 pounds boneless leg of lamb[/tab]
- ¼ cup vegetable oil
- 1 bunch of scallions or green onions, cut into 1-inch pieces
- 5 pounds of fresh, wide rice noodles, cut into 3-inch pieces
- ¼ cup soy sauce
- ¼ cup oyster sauce
- 3 tablespoons water for consistency
- 1 cup fresh bean sprouts