Sichuan braised mushrooms with crispy lamb and egg noodles
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.
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Jessica Brook is a recipe writer.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/sichuan-braised-mushrooms-with-crispy-lamb-and-egg-noodles-20220303-h224t2.html