Szechuan Noodles with Lamb and Peanuts

Name: Szechuan Noodles with Lamb and Peanuts
Yield: Serves 4
Cuisine: Chinese
Ingredients: 1 leek, finely sliced lengthways; 1 tbsp oyster sauce; 1 tsp Szechuan peppercorns; ½ tsp chilli flakes; 250 g/9 oz egg noodles; 2 tbsp light soy sauce; 2 garlic cloves, finely chopped; 2.5 cm/1 in piece root ginger, peeled and finely chopped; 200 g/7 oz lamb steak or fillet, finely sliced; 4 tbsp vegetable oil; 50 g/1¾ oz/⅓ cup unsalted peanuts

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mighty Spice Cookbook

By John Gregory-Smith

Published 2012

About

Ingredients

250 g/9 oz egg noodles
4 tbsp vegetable oil

Asia
China
Main course
Spicy

Method

Cook the noodles according to the packet instructions. Drain, drizzle with 2 tablespoons of the oil to prevent the noodles from sticking and set aside.
Heat a wok over a high heat and add the remaining oil. Once the oil is smoking hot, add the peanuts, chilli flakes