Inspired by a fiery Szechuan dish, this fragrant and lamb and pak choi noodle stir-fry can be made as spicy (or mild) as you like, depending on your preference.
Our recipe is super speedy and can be ready in under 30 minutes and we guarantee this flavoursome stir-fry is going to become a midweek favourite in your house.
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Cal/Serv:
302
Ingredients
2tsp.
sesame oil
300g
lamb mince
4
baby pak choi, quartered lengthways/through the root
2Tbsp.
soy sauce
3
garlic cloves, crushed
4
cm piece fresh root ginger, peeled and finely chopped
1
-2tsp Sichuan pepper
11/2tsp.
ground cumin
275g
fresh egg noodles
1Tbsp.
crispy chilli oil, plus extra to serve, we used Chiu Chow
handful fresh coriander leaves
Directions
Step 1Heat the sesame oil in a large wok or deep frying pan over high heat. Add lamb mince and fry, stirring to break up any clumps, for 8-10min, until brown and crisp. Using a slotted spoon, transfer on to a plate, leaving any fat behind in the pan.
Step 2Add the pak choi to the pan with 1tbsp soy and 2tbsp water. Cover with a lid or a large baking sheet if your pan doesn’t have one, and cook for 2min to steam.
Step 3Uncover and stir in the garlic, ginger, Sichuan pepper and cumin. Fry for 1min. Add the noodles, cooked mince and remaining 1tbsp soy and stir-fry for 2-3min, then mix in the chilli oil and coriander. Divide between 4 bowls and serve with extra chilli oil on the side.
When buying a chilli oil, choose one that still contains all the aromatic ‘bits’ in it (usually garlic, ginger, crispy onion and chilli flakes) to make the dish extra tasty. We love Lee Kum Kee and The Woolf's Kitchen.
Not a lamb fan? Swap the lamb mince for pork or beef (you may need a little extra oil for frying, as these meats are leaner than lamb)
Want noodles but fancy something milder? Try our fabulous glass noodle stir-fry, no chillies needed!.
Emma is Cookery Editor for Good Housekeeping and loves nothing more than sharing her bottomless enthusiasm for all things food and drink with anyone who wants to learn (and even those who don’t!). From super simple one pan suppers to showstopping wedding cakes and everything in between, there’s very little that doesn’t come out of her kitchen. When not developing recipes, writing features or styling food for photography she can be found hiding behind the mountain of cookery books that’s slowly overtaking her house, or exploring restaurants, food shops and festivals in search of the next big thing to share with readers. On the rare days when she’s not thinking about food, you’ll find her in a cosy pub at the end of a long walk with her dog and expert food taster, Angua.
