Sichuan braised mushrooms with crispy lamb and egg noodles

Name: Sichuan braised mushrooms with crispy lamb and egg noodles
Cook time: 30 min
Yield: 4
Cuisine: Chinese
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

Jessica Brook

March 3, 2022

Sichuan braised mushrooms with crispy lamb and egg noodles. James Moffatt

easyTime:< 30 minsServes:4

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

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.