Spice Mix*

• 1 1/2 tbsp cumin seeds
• 1 tsp coriander seeds
• 1/2 tsp Sichuan peppercorns
• 1/8 tsp white pepper

Lamb & Stir Fry

• 250 g thinly sliced lamb leg or shoulder (little over 1/2 a pound)
• 1 tbsp rice wine or sake
• 1 tsp corn starch
• 1/2 tsp salt
• 4-5 garlic cloves, minced
• 1 heaping tbsp ginger, minced
• 2 scallions, sliced with whites and greens separated
• 1 green chili pepper, de-seeded and thinly sliced
• 2 red chili peppers, de-seeded and thinly sliced (or 1 tbsp chili flakes)
• 1/8 (100 g) green cabbage, roughly chopped
• 1/2 (80 g) red onion, sliced
• 2-4 tbsp chili oil, to taste

Sauce

• 1-1.5 tbsp soy sauce, to taste
• 1 tsp dark soy sauce, optional
• 1/2-1 tbsp black vinegar, to taste
• 1 tbsp rice wine
• 1 tsp sugar
• 1/4 tsp msg

For Serving

• 2 servings (400 g) of hand pulled noodles*
• cilantro, roughly chopped