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Sichuan braised mushrooms with crispy lamb and egg noodles

Jessica Brook
Jessica Brook

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

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

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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. 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. 

  2. 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. 

  3. 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. 

  4. Step 4

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

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.smh.com.au/goodfood/recipes/sichuan-braised-mushrooms-with-crispy-lamb-and-egg-noodles-20220303-h224t2.html