Directions

To Prep

1. Using a small frying pan, add the spice mix and cook over a low-medium heat frequently stirring until the spices are fragrant. Remove from the pan and grind in a mortar and pestle to a partially powdered consistency.
2. In a small bowl, combine the lamb and marinade ingredients one at a time along with two teaspoons of the ground spice mix and stir until the lamb is fully coated. Add the cornflour last, mixing by hand. Marinate for 15 minutes or longer if you have time.
3. Make the noodles using a stand mixer with a dough hook, mix the flour and salt briefly to combine. Gradually add the water and mix until well incorporated. Increase the speed and knead until a rough dough ball forms (about 3 minutes). Cover with cling wrap and rest for 20 minutes.
4. Knead the dough in the stand mixer again for about 30 seconds then divide the dough into 16 pieces and roll each piece into an oval about 5mm thick. Coat with oil, cover with cling wrap and rest for 1 hour.
5. Stretch the noodles by lifting each dough oval on the short edge one at a time and stretching briskly to approximately 50cm in length. Cover with cling wrap to prevent them from drying out.

To Make

1. Combine all sauce ingredients and set aside. Cook the noodles in boiling water for about three minutes, or until they reach your preference of chewiness, then drain and divide them between four bowls.
2. Add oil to a wok or frypan over high heat until the oil begins to smoke. Add the marinated lamb without overlapping so it has good contact with the wok or pan surface. Add the ginger and garlic and sear for about one minute to brown the bottom of the lamb. Stir occasionally until the lamb is mostly browned over each side. Add the chilli and spring onions, and gently toss to cook for about 30 seconds. Finally, add the sauce, cook and mix to incorporate well with the lamb.
3. Serve the Sichuan lamb and sauce over the pulled noodles and add any additional soy, vinegar or chilli oil to taste. Enjoy!