The great thing about stir fries is that they're so versatile. Take the noodles out and add another vegetable, such as like snow peas or sugar snaps, and it works. Or, replace the lamb with beef or chicken, prawns or white-fleshed fish. It's a perfect training Chinese dish; take it where you want.
150g bean-thread vermicelli noodles
4 tablespoons peanut oil
375g lamb fillet, cut 1cm thick
2 garlic cloves, chopped
2 stems spring onion, cut into batons
125g black fungi, roughly torn (or other mushrooms)
1 tablespoon teaspoons Shaoxing wine
2 tablespoons hoisin sauce
2 tablespoons light soy sauce
1 teaspoon castor sugar
2 teaspoons black vinegar
1½ cups chicken stock
For the marinade
1½ teaspoons light soy sauce
1½ teaspoons dark soy sauce
1½ teaspoons castor sugar
1 teaspoon black peppercorns, ground
1. Combine all the marinade ingredients in a bowl. Add the lamb and leave for 30 minutes.
2. Place noodles in a bowl, cover with boiling water from the kettle, and leave to soften for 10 minutes. Drain well, rinse under cold water then drain well again.
3. Heat the wok until smoking, add half the oil and stir-fry the lamb over medium heat until lightly browned on both sides. Remove the lamb from the wok, drain and set aside.
4. Return the wok to the heat with remaining oil and add the garlic, spring onions and black fungi. Stir-fry for a minute then deglaze with Shaoxing.
5. Add hoisin, soy, sugar, black vinegar and stock to the wok. Bring to the boil, stirring well. Check seasoning then return the lamb to the wok along with the noodles. Fry quickly to combine, making sure everything is well coated with the sauce, then serve.