FOR THE SHORTCUT DAN DAN SAUCE (makes 2¼cups sauce, enough for 18 servings):
Lamb is often overlooked on weeknights, so this recipe from the book Stir Fry by Caroline Hwang is an attempt to get us reintroduced. It could not be easier or come together more quickly. Lamb shoulder is marinated in a stir-fry sauce – you will want to keep extra on hand – and then stir-fried with whole cumin seed, garlic, hot Sichuan oil and cooked noodles. Top with fresh coriander and start slurping. [Ed. Note: Recipe headnote was originally written by Managing Producer Sally Swift for our Weeknight Kitchen newsletter.]