How to make it
In a small frying pan on medium heat, add the cumin seeds, coriander seeds, Sichuan peppercorns and fennel seeds. Toast for 3-4 minutes, shaking frequently. Remove the spices from heat and allow to cool for 2-3 minutes before grinding to a coarse mix in a spice grinder or with a mortar and pestle.
In a large mixing bowl, combine the lamb, spice mixture, one tablespoon of Lee Kum Kee Premium Soy Sauce, the corn starch and two tablespoons of oil. Mix thoroughly and set aside to marinade for 20 minutes. This step can be prepared a day ahead, leaving the lamb to marinate overnight in the fridge.
Heat up the remaining two tablespoons of oil in a large frying pan or wok on high heat. Add the lamb in one layer, avoiding clumping as much as possible, and fry for 30 seconds before flipping and frying for a further 30 seconds.
Add the garlic, onion and celery. Stir fry for another 30 seconds before adding Lee Kum Kee Chiu Chow Style Chilli Oil, sugar, rice wine, Lee Kum Kee Premium Soy Sauce and Zhenjiang vinegar. Stir fry for a further 1 minute then turn off the heat. Add the sesame seeds and toss thoroughly to combine. Then set the lamb mixture aside in a bowl or plate.
Boil noodles until just tender then drain them very well before dividing into four bowls or dishes. Serve the noodles with the lamb mixture poured over the top and sprinkle with coriander. Mix before eating.
Udon noodles and pappardelle make great substitutes in this recipe.
Keep the temperature of the wok as high as you can. This creates a great smoky flavour and everything will cook more quickly.
The celery can be left out or replaced with cabbage or more coriander.