Sonoma Lamb Szechuan Noodles Recipe

Thinly slice the lamb across the grain into bite-sized strips. Toss the lamb with 1 tbsp light soy, 1 tbsp Shaoxing wine, 1 tsp cornstarch, 1 tsp sesame oil and 1 tsp salt. Set aside to marinate for 15–20 minutes while you prep other ingredients.

Separate spring onions: thinly slice the white parts and reserve the green parts for garnish (slice greens on the bias). Clean and thinly slice shiitake. Mince garlic and julienne ginger. Lightly toast Szechuan peppercorns in a dry skillet for 1–2 minutes until aromatic, then crush between a mortar and pestle or with the flat of a knife. Tear dried chilies into pieces.

Bring a large pot of water to a rolling boil for the noodles. If using dried noodles, follow package timing; fresh noodles typically need 2–3 minutes. Cook noodles until just al dente, drain, rinse briefly under warm water to stop cooking, toss with 1 tsp neutral oil to prevent sticking and set aside.

Measure out broth (3 cups) and 1 cup water; combine with 2 tbs light soy, 1 tsp dark soy, 1 tsp rice vinegar and 1 tsp sugar in a bowl and set nearby.

Heat a wok or large skillet over high heat until smoking hot. Add 1 tbsp neutral oil and swirl to coat. Add the marinated lamb in a single layer and sear without crowding for 30–45 seconds, then stir-fry for another 30 seconds until mostly cooked but still tender. Remove lamb to a plate and keep warm.

Return the wok to high heat and add the remaining 1 tbsp neutral oil. Add the white parts of the spring onions, the minced garlic, julienned ginger, toasted & crushed Szechuan peppercorns and torn dried chilies. Stir-fry 20–30 seconds until aromatic but not burned.

Add sliced shiitake to the aromatics and stir-fry 1–2 minutes until they begin to soften and brown at the edges.

Stir in 1 tsp chili bean paste (doubanjiang) and cook 30 seconds to bloom the paste. Pour in the prepared broth mixture (broth + water + soy + vinegar + sugar) and bring to a simmer. Let it reduce gently for 2–3 minutes to concentrate flavors.

Return the seared lamb to the wok and stir to combine, simmering 1 minute to finish cooking and let the meat absorb sauce flavors.

Stir in 3 tbsp Szechuan chili oil and 1 tsp toasted sesame seeds. Taste and adjust seasoning with additional soy or a pinch of salt if needed.

Add the cooked noodles to the wok and toss vigorously with tongs or two spatulas until noodles are evenly coated with sauce, warmed through, and everything is well distributed, about 1 minute.

Just before serving, fold in 2 cups pea tendrils and toss for 20–30 seconds until they wilt but remain bright green.

Divide noodles and lamb between 4 warm bowls. Spoon any remaining sauce from the wok over the bowls.

Garnish each bowl with sliced green parts of spring onion, a sprinkle of toasted sesame seeds, optional crispy fried shallots or garlic, and cilantro if using. Serve immediately.