Lee Kum Kee Cumin Lamb Mince Noodles

Stir-fry: Trim and cut the spring onion into 4cm lengths and separate the firmer ends from the softer ends.

Heat the oil in a large wok or frying pan over a medium heat. Add the cumin seeds and cook for 2 minutes until sizzling and aromatic. Add the garlic and ginger and briefly cook before adding the firmer spring onion pieces. Cook for a few minutes until they begin to soften.

Push the contents of the pan to the side and add the lamb mince. Break the mince up with the end of a wooden spoon and cook, stirring regularly, until lightly browned.

Cook the noodles in a pot of salted boiling water according to the packet instructions, roughly 7 or 8 minutes. Drain and set aside.

Meanwhile, cut the broccolini into 4cm lengths and separate the stems from the heads. Remove the stem, core and seeds from the capsicum and slice into strips. Add the broccolini stems and capsicum to the pan and cook for 5 minutes, stirring regularly. Add the broccolini heads and soft spring onion lengths and cook for 2 minutes.

Add the drained noodles and butter to the pan and stir to combine.

Sauce: In a small bowl, combine all the ingredients. Pour over the stir-fry and stir until the noodles are glossy and covered in sauce.

Serve the stir-fry immediately with extra Lee Kum Kee Chiu Chow Chilli Oil and toasted sesame seeds on the side.