Instructions
Step 1
In a large bowl, stir together ¼ cup of the shacha sauce, 1 tablespoon of the soy sauce, and the sugar and garlic. Add the lamb, toss well, and set aside to marinate for 15–30 minutes.
Step 2
Bring a large pot of lightly salted water to a boil. Add the noodles and cook, stirring until loose, 10–30 seconds. Drain and set aside.
Step 3
Place a large wok or skillet over medium-high heat. When the wok is hot, add 1 tablespoon of the oil and crack in the eggs, then fry until the edges are crispy, the whites are set, and the yolks are still soft and runny, 2–3 minutes. Set aside.
Step 4
Return the wok or skillet to high heat and add ¼ cup of the oil. When it’s hot and shimmering, add the chiles, onion, and scallion and stir-fry until fragrant and charred, 2–3 minutes. Push to the side of the wok. Add the remaining oil, followed by the marinated lamb, to the empty side of the wok, and stir-fry until lightly browned, 1–2 minutes. Turn the heat to medium, add the water spinach stalks, baijiu, and the remaining shacha, and cook, stirring continuously, until the sauce is mixed 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 continue cooking until the greens are wilted and the lamb is fully browned, 1–2 minutes more.
Step 5
Divide the stir-fry between two plates, then top each plate with a fried egg, garnish with the chiles and scallions, and serve immediately.