Spicy Cumin Lamb Noodles

Ingredients

• ~500g of handmade wide wheat noodles (Store bought is fine too)
• 2 tablespoons of vegetable oil
• 2 tablespoons of cumin seeds
• 3 teaspoons of sichuan peppercorns
• 1 teaspoon of coriander seeds
• 400g of lamb, sliced thin (de-boned bbq chops work well)
• 1 teaspoon of salt
• 1/4 cup + 1 tablespoon of shaoxing
• 4 teaspoons of Lee Kum Kee Premium Soy Sauce
• 4 teaspoons of Lee Kum Kee Dark Soy Sauce
• 3 tablespoons of brown vinegar
• 2 teaspoons of corn starch
• 6 cloves of garlic, minced
• 2cm of fresh ginger, minced
• 1 red onion, halved and sliced thin
• 1 spring onion, sliced thin
• 1 teaspoon red chili flakes
• 3 dried Chinese chilies, chopped
• 1/4 cup of crispy chili oil + extra to serve

Method

1. Add the cumin, sichuan pepper, and coriander seeds to a dry pan and toast the spices, stirring frequently, for approximately 5 minutes. Remove the spices from the heat and grind coarsely, add the chili flakes, stir through the mix and set aside.
2. Combine the lamb, 1 tablespoon of shaoxing, salt, 1 tablespoon of oil, and 2 teaspoons of the spice blend, and 2 teaspoons of cornstarch and mix by hand until the lamb is covered. place aside and let marinate for at least 10 minutes.
3. In a bowl or other container, combine the chili oil, vinegar, 1/4 cup of shaoxing, and the two soy sauces, mix and set aside.
4. Add the remaining tablespoon of oil to a large skillet or wok and heat on high heat. Add the marinated lamb slices and spread it evenly over the surface of the pan. Add the garlic and ginger over the lamb. Leave the lamb to cook for ~1 minute or until the bottom of the lamb has browned.
5. Stir the lamb to coat with garlic and ginger and continue to stir fry until the lamb is mostly brown all over.
6. Add the red onion, dried chilies, and spring onion, stir the pan and then add the spice mix and toss to coat everything.
7. Pour the sauce mixture made in Step 3. into the pan and scrape the bottom to lift anything that might have caught while cooking.
8. Stir fry for a further 1 minute and then turn the heat off and set aside.
9. Cook the noodles according to instructions if using packaged, if making your own they should only require 1 to minutes.
10. Serve the lamb and sauce over cooked noodles and add additional chili oil to taste.

Product used in recipe

• Lee Kum Kee - Premium Soy Sauce
• Lee Kum Kee - Premium Dark Soy Sauce