Ingredients
- Wide wheat noodles
- 2 tbsp cumin seeds
- 1 tbsp Sichuan peppercorns
- 1/2 tsp pink peppercorns
- 1 brown onion, sliced
- 1 knob ginger, grated
- 5 cloves garlic, finely diced
- 1 bunch coriander, finely sliced (roots and leaves separate)
- 2 tbsp shaoxing cooking wine
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp rice vinegar
- 2 tbsp chilli oil
- 400g lamb leg or shoulder, sliced thin (if there are lots of heavy white fat dice this small)
- 2 tbsp cornflour
- 1 tbsp salt
- 3 tbsp grapeseed oil
Method
1. In a frypan, toast the cumin and Sichuan peppercorns, once fragrant grind to a fine powder.
2. In a small bowl, mix both the soy sauces, vinegar, chilli oil and wine.
3. Heat the oil in a large wok or frypan over medium-high heat.
4. Season your sliced lamb with salt and dust with the cornflower
5. Next, add the diced lamb fat. You will need to render first (this stuff is delicious so it's worth doing) and cook until it's golden brown.
6. Now, add the sliced lamb and onions, and sauté for 3-4 minutes.
7. Now, add garlic, ginger and coriander roots followed by the ground spices, mix well and cook for 3-4 minutes.
8. Once the onions start to soften, add the noodles followed by the sauces.
9. Cook for 3-4 minutes or until the sauce is evenly mixed through the noodles.
10. Enjoy!
