for 4 person

Noodles

300 g	noodles
	salted water, boiling

Spices

1 tbsp	sesame seeds
1 tbsp	cumin
2 tsp	peppercorns (e.g. Lampong)

Lamb

1 tbsp	peanut oil
3	garlic cloves, finely chopped
4 cm	ginger, finely grated
500 g	lamb shoulder, cut into thin slices
6	spring onions, cut into strips
4 tbsp	soy sauce
3 tbsp	water
1 ½ tbsp	sesame oil
1 tbsp	rice vinegar
2 tsp	sugar
¼ bunch	coriander, roughly torn

How it's done

Noodles

Cook the noodles in boiling salted water until just al dente, reserve approx. 50 ml of the cooking water. Drain the noodles, rinse with cold water.

Spices

Without adding any oil, briefly toast the sesame seeds, cumin and peppercorns in a wide frying pan or wok, coarsely crush using a mortar and pestle.

Lamb

Heat the oil in the same pan. Sauté the garlic and ginger for approx. 3 mins., turn up the heat. Add the lamb, fry for approx. 8 mins., stirring occasionally. Add the spring onions and spices, fry for approx. 1 min. Add the soy sauce, water, oil, vinegar and sugar, cover and reduce for approx. 3 mins. Add the noodles and reserved cooking water, heat gently while stirring. Garnish with the coriander.

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