Szechuan Lamb Stir Fry Noodles — bold, spicy, savory, and a little smoky! 🍜🐑🌶️ This dish combines the rich flavor of tender lamb with the fiery heat of Szechuan peppercorns and a tangle of stir-fried noodles, all brought together in a savory, spicy sauce. Perfect for when you want something comforting but with a serious kick!
🍜 Szechuan Lamb Stir Fry Noodles
Ingredients (serves 4):
For the Stir-Fry:
- 1 lb lamb, thinly sliced (shoulder or lamb leg works best)
- 8 oz stir-fry noodles (egg noodles, rice noodles, or udon)
- 1 bell pepper, julienned
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 carrot, julienned
- 2 tbsp vegetable oil (or sesame oil)
- 1 tbsp sesame seeds (optional, for garnish)
For the Szechuan Sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tbsp chili paste or Sriracha (adjust for heat preference)
- 1 tsp sugar
- 1 tbsp Szechuan peppercorns (lightly crushed)
- 1 tbsp chili oil or sesame oil
- 1 tsp cornstarch mixed with 2 tbsp water (to thicken the sauce)
Garnishes:
- Fresh cilantro, chopped
- Lime wedges
- Chopped green onions
- Extra chili flakes (optional, for heat)
Instructions:
- Cook the Noodles:
- Cook your noodles according to package instructions. Drain and set aside, tossing with a little oil to prevent sticking.
- Prepare the Szechuan Sauce:
- In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, chili paste, sugar, and chili oil. Set aside.
- In a separate small pan, toast the Szechuan peppercorns for 1–2 minutes until fragrant, then lightly crush them using a mortar and pestle or the back of a spoon. Stir them into the sauce.
- Cook the Lamb:
- In a hot skillet or wok, heat 1 tbsp of oil. Add the lamb and cook for 3–4 minutes until browned and cooked through. Remove and set aside.
- Stir-Fry the Veggies:
- In the same skillet, add the remaining oil. Sauté garlic, ginger, onion, carrot, and bell pepper for about 3 minutes until just tender.
- Combine and Cook:
- Add the cooked lamb back into the pan with the veggies.
- Stir in the noodles and the Szechuan sauce. Toss everything together, ensuring the noodles are coated in the sauce and the lamb is evenly distributed.
- Stir in the cornstarch slurry to thicken the sauce and cook for another 2–3 minutes.
- Serve:
- Plate the noodles and top with fresh cilantro, chopped green onions, sesame seeds, and a squeeze of lime. Optionally, sprinkle extra chili flakes for more heat.
🛎️ Serving Ideas:
- Serve with steamed broccoli or sautéed bok choy on the side for added veggies.
- Want extra protein? Toss in some crispy tofu or a soft-boiled egg.
💡 Pro Tips:
- Adjust the heat level: Add more chili paste for spice or less for a milder version.
- This dish is perfect for meal prep — keep the noodles and lamb separate, and toss together when ready to serve!
Imagine a smoky, spicy dish with all those vibrant noodles, tender lamb, and that rich, glossy sauce. Ready for a reel? Maybe a slo-mo of the noodles swirling and the Szechuan sauce being poured on top? Just say the word, and I’ll cook up a caption!
