#cooking #food/drink so i've made this for parties before and people liked it so much I wrote a recipe for it  ## Overview * Ready in 20 minutes * Serves 3 people (image is 2x serving size) ## Ingredients - 2 tbsp minced garlic - 1 tbsp minced ginger - 250 g Shanxi noodles or any flat noodle -- I use Wu-Mu brand Shanxi Noodle - 1.5 lb lamb shoulder - 1 tbsp vegetable oil - 1-2 stalks green onions - 3-5 baby bok choy stalks **im sorry that these are all to taste** - Lao gan ma chili oil (to taste) (2-3 tbsp+) - I also really like mixing this with Xi'an famous foods chili oil - Salt and pepper (to taste) - Cumin (to taste) - Chili flakes (to taste) (2 tbsp) ## Preparation 1. Prepare the shanxi noodles separately. Follow the directions for these because they stick to each other if you don't do it properly lol 2. Optional: Blanche the bok choy if you prefer the taste. ### Dish 1. Cook the lamb on med to med-high heat. Remove from the pan and drain the lamb fat. 2. Saute the minced garlic, ginger, and chili flakes together in vegetable oil until fragrant. 3. Add the lamb shoulder back as well as the cooked noodles and bok choy into your pan. 4. While cooking, add cumin powder until your ancestors tell you to stop. I usually almost cover the entire top part with cumin and then mix it to incorporate. Like this needs HELLA cumin I am not even joking 5. Add lao gan ma until your ancestors tell you to stop (about 2-3+ tbsp). Toss and cook to incorporate the chili oil. Optional: Add other varieties of chili oil as well as chili flakes. 6. Add salt and pepper to taste. Optional: top with chopped green onions.