Directions
Step 1
In a big bowl, stir collectively ¼ cup of the shacha sauce, 1 tablespoon of the soy sauce, and the sugar and garlic. Add the lamb, toss nicely, and put aside to marinate for 15–half-hour.
Step 2
Carry a big pot of evenly salted water to a boil. Add the noodles and cook dinner, stirring till free, 10–30 seconds. Drain and put aside.
Step 3
Place a big wok or skillet over medium-high warmth. When the wok is sizzling, add 1 tablespoon of the oil and crack within the eggs, then fry till the sides are crispy, the whites are set, and the yolks are nonetheless comfortable and runny, 2–3 minutes. Put aside.
Step 4
Return the wok or skillet to excessive warmth and add ¼ cup of the oil. When it’s sizzling and shimmering, add the chiles, onion, and scallion and stir-fry till aromatic and charred, 2–3 minutes. Push to the facet of the wok. Add the remaining oil, adopted by the marinated lamb, to the empty facet of the wok, and stir-fry till evenly browned, 1–2 minutes. Flip the warmth to medium, add the water spinach stalks, baijiu, and the remaining shacha, and cook dinner, stirring repeatedly, till the sauce is combined in, about 1 minute. Add the water spinach leaves, the reserved noodles, the remaining soy sauce, and ¼ cup of water, tossing with tongs to coat the noodles, and proceed cooking till the greens are wilted and the lamb is totally browned, 1–2 minutes extra.
Step 5
Divide the stir-fry between two plates, then high every plate with a fried egg, garnish with the chiles and scallions, and serve instantly.
