Ingredients Checklist
- 500g lamb shoulder, thinly sliced
- 2 tbsp cumin
- 2 tsp ground szechuan pepper
- 1 tsp coriander
- 1 tsp sea salt
- 1 tbsp Chinese cooking wine
- 1 tsp cornflour
- 400g flat wide noodles
- 400g green beans, trimmed & cut into 4cm lengths
- 1 tbsp vegetable oil
- 1 onion, cut into wedges
- 2 garlic cloves, finely chopped
- 1 tbsp mince ginger
- Juice of a lemon
Sauce
- 1 3 cup crispy chilli oil
- 3 tbsp Chinese black vinegar
- ¼ cup Chinese cooking wine
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
To Garnish
- 1 3 cup coriander leaves
Instructions
- Place lamb, spices, wine, salt and cornflour into a small bowl, mix well and set aside for 15 minutes.
- Mix sauce ingredients together in a small bowl and cook noodles according to packet instructions.
- Heat a large frypan over medium/high heat, add green beans and cook until blistered. Set aside.
- Add oil and lamb to the hot pan, ensuring the lamb is well spaced and cook until browned on both sides.
- Add onion and cook for two minutes.
- Add garlic and ginger and cook for two minutes.
- Add noodles, green beans and sauce and toss to mix through.
- Cook for 2 minutes and add lemon juice.
- Serve immediately garnished with coriander
