Cumin Lamb and Noodle Stir-fry

Cook time 15 minutes
Servings 4


2 tbsp peanut oil
400g lamb fillet or backstrap, cut into chunks
1 tsp ground cumin
1 tbsp Shaoxing wine
1 tbsp dark soy sauce
1 tsp corn flour

3 cloves of garlic, sliced
2cm piece of ginger, sliced
1 onion, quartered and layers separated
½ tsp Sichuan peppers
1 tsp cumin seeds
1 tbsp black vinegar
2 tbsp soy sauce
5 drops of sesame oil
3 sprigs coriander, stems and leaves finely chopped
150g fresh Hokkien or Asian flat noodles, prepared as per packet instructions

Cumin Lamb and Noodle Stir-fry


In a bowl combine the lamb, ground cumin, wine, dark soy and corn flour. Marinate for 10 minutes.

In a wok heat oil to smoking point and then add the lamb in batches to sear on all sides. Remove and place on a plate.

Add a little more oil and stir-fry the garlic, ginger, onions then add the Sichuan and cumin seeds and cook for 1 minute. Return the meat and all of its juices. Coat the onion and spices and then add the vinegar, soy and sesame oil. Toss again to coat everything in the sauce and bubble away for 1 minute so the sauce thickens.

Add the coriander and cooked noodles and toss to coat.