Mountain Pepper Lamb with Wilted Mushrooms & Noodles April 2, 2015 21:49

Recipe by: Lee Etherington 
Serves 4


350g Lamb fillet, sliced diagonally

2 large schallots very thinly sliced

4 cloves garlic finely chopped

3 tbs olive oil, 1 tsp (2g) Mountain Pepper

1 tsp soft brown sugar, 1 tsp salt

1 x 300g pack fresh egg noodles

200g button or cup mushrooms cut in half

150g Shimeji (clump) or oyster mushrooms

2 tbs teriyaki sauce, 75g fresh chives halved


Combine the lamb, shallots, garlic, oil, brown sugar, salt & Mountain Pepper in a bowl, mix well and allow to marinate.

Boil the noodles in salted water for 3 mins & rinse. Get the Wok very hot with some more oil, stir fry lamb quickly in 3 batches until brown adding oil when needed, remove all lamb from wok when it is done.  Add button mushrooms to wok with 3 tbs water, stir fry for 1 minute, add oyster/Shimeji mushrooms & teriyaki sauce, toss well, cover & steam for 10 sec.

Return lamb, add noodles & chives, toss well & serve.  Tip: Try not to overcook the lamb and especially not the mushrooms.