Step 1

In a large bowl, combine the sliced lamb with lamb seasoning ingredients. Mix well (best with a clean hand to massage the seasoning into the meat) (note 2). Set aside.

Step 2

Cook noodles according to packet instructions (usually around 3 to 4 minutes). Once cooked to al dente, drain and rinse noodles with cold water under the tap to stop the cooking process (and keep that delightful chewy texture!). Drizzle with a little oil to stop the noodles from sticking together, mix and set aside in a colander.

Step 3

Preheat a wok or large frying pan on high heat (note 3). Spread seasoned lamb onto the wok in a single layer with ½ tbsp of oil. Sear the meat on high heat for about 1 minute then flip and sear the other side for a further minute until the meat is just cooked with caramelisation. Transfer onto a plate and set aside.

Step 4

In the same wok (no need to wash), add the remaining ½ tbsp of oil and saute onions, garlic and capsicum. After ~2 to 3 minutes, add cumin powder and saute for a further 30 seconds.

Step 5

Add sauteed lamb slices (with juices) back into the wok with the vegetables. Stir fry to combine then add cooked noodles (note 4), dark soy sauce, brown sugar, salt and black pepper. Toss the noodles on high heat for ~1½ minutes.

Step 6

Add Chinese chilli oil and chilli (if using) and toss for a further minute. Turn the heat off, scatter in coriander and mix well. Serve whilst it's hot!