• Yield: Serves 2

  • Time: 15 minutes (plus one hour to marinate) prep, 10 minutes cooking

Lamb is often overlooked on weeknights, so this recipe from the book Stir Fry by Caroline Hwang is an attempt to get us reintroduced. It could not be easier or come together more quickly. Lamb shoulder is marinated in a stir-fry sauce – you will want to keep extra on hand – and then stir-fried with whole cumin seed, garlic, hot Sichuan oil and cooked noodles. Top with fresh coriander and start slurping. [Ed. Note: Recipe headnote was originally written by Managing Producer Sally Swift for our Weeknight Kitchen newsletter.]


  • 250 g (9 oz) lamb shoulder, thinly sliced

  • 2 teaspoons cumin seeds, toasted, plus extra to garnish

  • 2 garlic cloves, finely chopped

  • 1 tablespoon Stir-fry Sauce (see below)

  • 4 teaspoons Sichuan Oil (see below)

  • 1 tablespoon vegetable oil

  • 75 g (2 1/2 oz) red onion, sliced

  • 400 g (14 oz) cooked fresh wheat noodles (250 g/9 oz uncooked)

  • 20 g (3/4 oz) coriander (cilantro), chopped, to garnish

Stir-Fry by Caroline Hwang


Combine the lamb, cumin, garlic, sauce, 100 ml (3 1/2 fl oz/scant 1/2 cup) of water and half of the Sichuan oil. Marinate for at least 1 hour in the refrigerator. Heat the vegetable oil in a wok over a high heat, add the marinated lamb and red onion and stir-fry for about 5 minutes. Add the noodles and stir-fry until well combined. Take the wok off the heat and drizzle over the remaining Sichuan oil. Divide evenly between 2 bowls and garnish with the coriander.

Stir-Fry Sauce

Preparation: 2 minutes

Makes: 190 ml (6 1/2 fl oz/ 3/4 cup)


  • 100 ml (3 1/2 fl oz/scant 1/4 cup) dark soy sauce

  • 60 ml (2 fl oz/ 1/4 cup) light soy sauce

  • 2 tablespoons Chinese cooking wine or dry sherry

  • 1 teaspoon ground white pepper


Combine all the ingredients in a jar or container and keep in a cool, dry place. Store for up to 2 months.

Sichuan Oil

Preparation: 10 minutes + Infusion: 2 hours

Makes: 250 ml (8 1/2 fl oz/1 cup)


  • 250 ml (8 1/2 fl oz/1 cup) rapeseed (canola) oil

  • 6 garlic cloves, smashed and peeled

  • 4 cm (1 1/2 in) knob of fresh ginger

  • 3 whole star anise

  • 2 cinnamon sticks

  • 2 teaspoons whole coriander seeds

  • 1 1/2 tablespoons Sichuan peppercorns

  • 2 teaspoons gochugaru

  • 1 tablespoon soy sauce

  • 1 teaspoon salt


Combine the oil, garlic, ginger, star anise, cinnamon and coriander seeds in a small saucepan and simmer over a low heat, letting the spices and oil infuse for 2 hours. In a small metal or heatproof bowl, combine the remaining ingredients. When the infused oil is done simmering, pour the hot oil over a sieve into the bowl of gochugaru mix. Store in an airtight jar for up to 4 weeks.

Recipe excerpted with permission from Stir-Fry by Caroline Hwang, published by Hardie Grant Books June 2018, RRP $19.99 paperback.