Sichuan braised mushrooms with crispy lamb and egg noodles
Make dinner all in the one wok, with this impressive but easy midweek meal.
Ingredients
â…“ 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
Step 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.
Step 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.
Step 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.
Step 4
Divide noodles between bowls. Top with lamb mixture and serve with chilli sauce.
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Jessica Brook is a recipe writer.From our partners
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