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Ingredients
US|METRIC
1 SERVINGS
- 1 lb. lamb chuck (or shoulder or leg, thinly sliced.)
- 2 Tbsp. soy sauce
- 2 Tbsp. kecap manis (Sweet Soy Sauce)
- 2 Tbsp. Shaoxing wine (You can substitute Dry Sherry)
- 1/2 tsp. salt
- 3 Tbsp. cumin powder (plus more per taste)
- 2 tsp. red chili flakes
- 1 tsp. Sichuan peppercorns (crushed)
- 1 tsp. sugar
- 4 cloves garlic (chopped)
- 2 Tbsp. ginger (chopped)
- 2 birdseye chilis (sliced 1/8 inch thick)
- 1 red onion (halved, then sliced)
- 1 green pepper (seeded, cored, then cut into strips)
- 1/2 head cabbage (cut into 2 inch squares, parboiled)
- 2 stalks celery (sliced ¼ inch thick, parboiled)
- 1/2 cup vegetable oil
- 1/4 cup chili oil (I used Hot Pepper Sesame oil)
- 1 lb. pappardelle noodles (Fresh)
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