Szechuan Noodles with Lamb and Peanuts from Mighty Spice Cookbook by John Gregory-Smith
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 remai...
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Ingredients
- 1 tbsp oyster sauce
- 2 tbsp light soy sauce
- 200 g/7 oz lamb steak or fillet, finely sliced
- 1 leek, finely sliced lengthways
- 2 garlic cloves, finely chopped
- 2 1/2 cm/1 in piece root ginger, peeled and finely chopped
- ½ tsp chilli flakes
- 1 tsp Szechuan peppercorns
- 50 g/1¾ oz/⅓ cup unsalted peanuts
- 4 tbsp vegetable oil
- 250 g/9 oz egg noodles
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