Chinese five spice lamb noodles

  • Egg noodles 4 small nests
  • 1/2 beef stock pot with 100ml hot water
  • 2 tsp soy sauce
  • 2 tsp rice wine vinegar
  • clove garlic minced
  • 1 tsp Chinese five spice
  • ¼ to ½ tsp chilli pepper flakes (to taste)
  • 250g lamb stir fry pieces
  • 1 large carrot cut into matchsticks
  • 150g button mushrooms
  • 150g sprouts trimmed and quartered (or halved if small)
  • 1 tablespoon sesame seeds
  • small bunch of coriander, leaves chopped
  • pinch of sugar
  1. Cover noodles in boiling water and set aside while you cook the stir fry. When noodles are soft (5 minutes-ish) drain and set aside.
  2. Mix the stock, vinegar and soy sauce in a small bowl. Combine the garlic, and pepper flakes in another bowl. Set aside.
  3. Heat a wok or frying pan over high heat until smoking hot. Swirl in a tablespoon of (plain) oil and add the lamb in a single layer. Season with pepper and the Chinese five spice and let sit for 1 minute without stirring, then stir-fry for another 2 to 3 minutes, then set aside, covered in a clean bowl.
  4. Add a little more oil into the wok or pan and add the garlic and chilli flake mixture. Stir-fry for a few seconds only and add the carrots and sprouts, then when tender add the mushrooms. Cook for 1 minute before making a well in the middle of the veg and adding the stock mixture. Bring back to the boil
  5. Add the lamb with any liquid that has gathered in the bowl, the noodles and the sugar, and stir-fry altogether for 1 minute.
  6. Add the sesame seeds and toss together to combine.
  7. Remove from the heat and serve sprinkled with the coriander.