Szechuan noodles with lamb and peanuts from Mighty Spice Cookbook: Fast, Fresh and Vibrant Dishes Using No More Than 5 Spices for Each Recipe by John Gregory-Smith

  • ginger root
  • leeks
  • oyster sauce
  • peanuts
  • Szechuan peppercorns
  • chilli flakes
  • egg noodles
  • lamb steaks
  • light soy sauce
  • EYB Comments

    Can substitute lamb fillets for lamb steaks.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lamb fillets for lamb steaks.

  • NikkiPixie on March 07, 2016

    This was fabulous! Only change was to add a bit of sliced capsicum as well.

  • Breadcrumbs on February 26, 2015

    p. 190 – Undeterred by the fact I didn’t have lamb I thought I’d give this dish a shot using the boneless skinless chicken breasts I had on hand. I’m definitely glad I did as we quite enjoyed this dish. mr bc’s love of leeks attracted me to the recipe as I struggle to get him excited about Asian food and it turned out that did the trick as he didn’t hesitate to tuck in to second helpings of these noodles. In terms of prep, like others I crushed and toasted my Sichuan peppercorns in a dry pan before cooking in order to bring out their oils and flavour. I doubled up on the leeks as I wanted to use up what I had on hand. I also boosted the chilis to add a little more heat as the finished dish was a pretty tame for our taste. I finished the dish with a drizzle of toasted sesame oil. I’d make this again without hesitation. Photos here:

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