Sichuan braised mushrooms with crispy lamb and egg noodles

Sichuan braised mushrooms with crispy lamb and egg noodles.
Sichuan braised mushrooms with crispy lamb and egg noodles.  Photo: James Moffatt
Difficulty
Easy

Make dinner all in the one wok, with this impressive but easy midweek meal.

Ingredients

⅓ cup sesame oil

400g mixed mushrooms, sliced

250g lamb mince

2 garlic cloves, crushed

1 tbsp grated ginger

¼ tsp Sichuan peppercorns, lightly crushed

1 cup Shaoxing (Chinese cooking wine)

¼ cup quality oyster sauce

1 cup water

12 whole dried chillies

200g fresh egg noodles

pickled chilli sauce, to serve 

Method

1. Heat 1 tablespoon of sesame oil in a wok over medium-high heat. Add the mushrooms, lamb, garlic and ginger and cook, stirring occasionally for 6 minutes. 

2. Add the Sichuan peppercorns, Shaoxing, oyster sauce, 1 cup of water and the whole chillies, and bring to a simmer. Reduce heat to low and cook for 6 minutes, or until the mushrooms are tender. 

3. Heat remaining oil in a large wok over high heat until smoking. Add the noodles in 2 batches and stir-fry, turning often, for 30 seconds or until crispy. 

4. Divide noodles between bowls. Top with lamb mixture and serve with chilli sauce.