Lamb Noodles with Crunchy Vegetables and Cilantro

Ingredients

• 2 cups cilantro leaves with tender stems
• 1 cup mint leaves
• ¼ cup simple syrup
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil, divided
• 1 pound ground lamb
• 3 dried shiitake mushrooms
• 5 scallions, thinly sliced
• 3 garlic cloves, finely chopped
• 1 1½-inch piece ginger, peeled, finely chopped
• ¾ cup Shaoxing wine (Chinese rice wine)
• 2 tablespoons sweet bean sauce
• 1 tablespoon ground bean sauce
• 1 tablespoon light soy sauce
• 2 medium Persian cucumbers, peeled, cut into very thin matchsticks
• 1 large carrot, peeled, cut into very thin matchsticks
• 1 tablespoon chili oil
• 1 tablespoon fresh lime juice
• Kosher salt
• 1 pound fresh wide eggless wheat noodles
• 2 tablespoons white soy sauce
• 2 tablespoons toasted sesame oil
• Coarsely chopped cilantro (for serving)
• Wheat noodles can be found at most Asian markets. Look for ones that are about ½ inch wide (they should resemble tagliatelle).

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