Leftover ideas for Sichuan Spicy Fried Lamb?
I just had some wonderful fried Sichuan Spicy Lamb from a popular Sichuan/Szechuan restaurant. We only ate about 1/4 of the dish because it was super spicy and there was just a huge portion. It has lots of hot chili peppers, cumin, sichuan peppercorns, and green onions in the dish.
Now, I'm not sure what to do with the leftovers. The lamb was a bit hard and crunchy and I don't think it would lend itself well to just re-heating. I'm thinking some sort of braise or stew would be a perfect platform in which to use these leftovers.
Any suggestions would be so appreciated!
Cook up some noodles (about 3/4 of the way to al dente). Reserve the water in the pot.
Bring the lamb to room temp by just leaving it out on the counter for a bit.
Put some of the cooked noodles in a deep (big!) bowl. Spoon some of the lamb over the noodles. Then spoon some of the leftover noodle water into the bowl (make sure the noodle water is still piping hot when you do this, reheat it if necessary).
Then take a large lid or plate and cover the bowl for about 2-3 minutes.
Eat. Bib optional.