This is my version of the classic hand pulled Xian noodles, made using fresh lasagne sheets to make them super quick and easy. I love cooking this with shoulder of lamb. I think it has masses of flavour and I adore the texture. f you want something leaner, just use the same volume of leg meat, again finely sliced. The key flavour is the Lao Gan Ma crispy chilli oil, which you can find it in all Asian stores. It’s made with fermented soybeans and crispy chilli flakes in oil. OMG, it’s utterly amazing. If you can’t find it, just add in 1-2 tbsp, depending on how hot you like things, of any Asian chilli sauce. Enjoy.
- Boil the noodles for 2-3 minutes until al dente in a large pan of boiling water. Drain and set to one side.
- Meanwhile, heat the oil in a wok over a high heat until smoking and add the lamb. Stir-fry for 5-6 mins or until a little golden.
- Lightly crush the cumin seeds and Sichuan pepper using a pestle and mortar. Chuck them into the wok with the lamb and add the garlic, ginger and spring onions. Stir-fry for about a minute until fragrant and then add the bok choy and continue to stir-fry for 1-2 minutes until wilted.
- Chuck the cooked noodles into the wok and add the chilli oil, soy sauce, light soy and vinegar. Stir-fry for a minute to re-heat the noodles and coat everything in the sauce. Divide between two bowls and dive in.
250g fresh lasagne sheets, cut sliced lengthways into 1 inch thick noodles
1 tbsp ground nut
250g lamb shoulder, sliced very thinly into bite sizes pieces
½ tsp cumin seeds
½ tsp. Sichuan pepper corns
2 cloves garlic, finely sliced
½ inch ginger, finely sliced into match sticks
3 spring onions, finely chopped
1 bok choi, finely sliced
1-2 tbsp Lao Gan Ma crispy chilli oil
1 tbsp soy sauce
1 tbsp light soy
1 tsp white wine vinegar