Spicy Xinjiang-Style Cumin Lamb Noodles

Boil a full kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your lamb mince and cook for 5-6 min or until browned, breaking it up with a wooden spoon as you go

Meanwhile, top, tail, peel and chop your carrot[s] into batons

Peel and finely slice your brown onion[s]

Add your medium egg noodles to a large bowl, cover them with boiled water and stir for 10 secs to separate the noodles

Set aside to soak for 5-6 min

Drain the soaked noodles

Once the lamb has browned, add the chopped carrot and sliced onion and cook for 3-4 min or until the veg has softened

Trim, then slice your spring onion[s]

Once softened, add your ground cumin, ginger & garlic paste and chilli flakes (can't handle the heat? Go easy!) with 1 tsp [1 1/2 tsp] [2 tsp] sugar

Cook for 1 min or until fragrant

Once fragrant, add your soy sauce, beef stock mix, the drained noodles and 100ml [150ml] [200ml] boiled water

Give everything a good mix up until the noodles are coated and the lamb is cooked through (no pink meat!) – this is your spicy Xinjiang-style cumin lamb noodles