Spicy cumin lamb noodles

Method

• step 1

  Partially freeze the lamb (to make slicing much easier), then thinly slice with a sharp knife. Toss in a large bowl with the cornflour and 2 tsp of the oil.

• step 2

  Toast the cumin seeds and chillies in a small dry frying pan over medium heat for 2 mins or until fragrant. Grind to a powder using a spice grinder or mortar and pestle.

• step 3

  Combine the stir-fry sauce ingredients in a bowl.

• step 4

  Bring a large pan of water to the boil. Cook the noodles according to the pack instructions. Drain, then rinse under hot water.

• step 5

  Heat 1 tbsp of the remaining oil in a wok or large deep frying pan over medium-high heat. Stir-fry the garlic, ginger and white parts of the spring onions for 30 seconds or until fragrant. Add the lamb and stir-fry for 4 mins or until browned.

• step 6

  Stir in the cumin and chilli, and cook for 30 seconds or until fragrant. Add the onion, green spring onion parts and remaining vegetable oil, and cook for 1 min or until starting to soften. Finally, add the noodles and stir-fry sauce, and toss to combine.

• step 7

  Remove from the heat, season with salt and pepper, and serve immediately.