Szechuan Cumin Lamb Rice Paper Noodles

Spicy, chewy noodles with crispy pieces of lamb and fresh herbs to finish. All in one pan, just a few ingredients, made in under 20 minutes.

20 minutes cook

Serves 2

Spencer Lengsfield

Ingredients

You'll need:

250glamb mince

1 tspcumin seeds

1 tbspSzechuan chilli oil

1 tbspsoy sauce

1 tbspblack vinegar

2spring onions, sliced

Handful coriander, finely chopped

4 sheetsrice paper

Vegetable oil

Toasted sesame seeds

People have been doing all sorts of things with rice paper on the internet, so Spencer thought it was time to give it a go. Rice paper is such a versatile ingredient, and it's naturally gluten free. It yields these chewy, thick noodles with a bouncy texture, and they're ready super fast. Throw on a spicy Szechuan chilli oil and you're in business.

Method

Start by crisping up your lamb mince in a pan with a splash of vegetable oil. Once nicely golden and crisp, add the cumin seeds. Briefly toast in the lamb fat.

Turn off the heat, and add everything else for the sauce. Mix well, and set aside

Lightly dunk the rice paper sheets in water, then brush with oil. You can double up on the sheets before brushing with oil if you want a thicker, chewier noodle.

Slice into wide strips. Add to the sauce, and toss well to coat.

Garnish with sesame seeds, more chilli oil, and spring onions.