Sechuan Lamb Noodles
Originating from the Sichuan province of China, known for its bold flavours and vibrant dishes, Sichuan Lamb Noodles exemplify the region’s love for spices and aromatic ingredients. This dish is often prepared with fresh, hand-pulled noodles, which add a delightful chewiness that perfectly complements the rich, spicy sauce. Served with fresh vegetables and garnished with scallions, Sichuan Lamb Noodles is not only a satisfying meal but also a feast for the senses.
Ingredients
- 1 Onion
- 2 Red Chillies
- 5 Cloves Of Garlic
- 6cm Knob Of Ginger
- 200g Tenderstem Broccoli
- 1 Tsp Cumin Seeds
- 1 Tsp Sichuan Peppercorns
- 1 Tsp Coriander Seeds
- 3 Tbsp Chilli Oil
- 3 Tbsp Light Soy
- 2 Tbsp Dark Soy
- 1 Tbsp Apple Cider Vinegar
- 2 Tbsp Chinese Black Vinegar
- 2 Tbsp Light Brown Sugar
- ½ Tsp Msg
- 1 Tsp Cornflour
- 400g Leftover Shredded Lamb
- 400g Noodles (I Used Flower Petal Noodles)
Step 1
Thinly slice the onion and red chili. Mince the garlic and ginger. Chop the broccoli into small pieces.
Step 2
Crush the cumin seeds, Sichuan peppercorns, and coriander seeds.
Step 3
Mix the chili oil, light soy sauce, dark soy sauce, apple cider vinegar, Chinese black vinegar, light brown sugar, MSG, and 200ml of water. In a separate bowl, combine the corn flour with 2 tablespoons of water.
Step 4
Cook the noodles according to the package instructions.
In a pan, fry the onions until they are browned. Add the spices and cook until fragrant. Then, add the ginger, garlic, and chili. Next, incorporate the broccoli, sauce, and lamb. Stir well until the mixture is bubbling, then add the corn flour slurry.
Finally, mix in the noodles and toss until they are evenly coated.
