600g (1.3 lb) cooked udon noodles*
1 tbsp sesame oil
1 tsp whole cumin seeds
2 tsp Sichuan peppercorns*
2 tbsp vegetable oil
8 garlic cloves, finely chopped
200g (7 oz) lamb fillet, thinly sliced (you could also use beef)
300g sliced Asian greens, e.g. gailan (Chinese kale), baby bok choy or Chinese spinach)
¼ cup oyster sauce
¼ cup regular or light soy sauce
½ cup spring onions (scallions), finely sliced
4 fried eggs to serve
Homemade chilli oil or chilli flakes to serve (optional)
Soften the udon noodles according to the packet instructions. Usually this involves soaking or simmering them in boiling water. As soon as the noodles pull apart, drain them and toss with the sesame oil.
While your noodles are cooking, toast your Sichuan peppercorns and cumin seeds in a dry frying pan over medium-high heat until they just start to smoke. Use a mortar and pestle or a spice grinder to grind to a fine powder.
When your noodles are cooked, heat the vegetable oil in a wok or frying pan over high heat. Add the garlic and stir-fry for about 30 seconds. Add the lamb and stir-fry for a minute or until the lamb is almost cooked. Add the pepper and cumin spice powder and stir-fry for another 30 seconds. Add the Asian greens, cooked noodles, oyster sauce and soy sauce. Stir-fry for another 1-2 minutes until well combined and the noodles are evenly coated with the sauce. Remove from heat and divide the noodles between serving bowls. Top with a fried egg, spring onions and chilli oil/flakes if using.
Notes:
– I used the refrigerated, par-cooked udon noodles that you can find in some supermarkets and also from any Asian grocer. You could use any other thick type of noodle or even pappardelle or spaghetti pasta.
– Sichuan peppercorns are available in the spice section at many major supermarkets or at your Asian grocer.
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