Asian flavours that pack a punch! Lamb Mapo Tofu. Simple, tasty, and it's sure to please.
1. In a small fry pan, dry fry the Sichuan peppercorns over low heat for 1 to 2 minutes or until fragrant. Crush lightly in a mortar and pestle.
2. Heat the oil in a wok or large frying pan over medium-high heat and cook mince for 3 to 4 minutes or until browned. Add garlic and ginger and cook for 1 minute. Add rice wine vinegar and chilli paste and cook for 1 minute. Add stock, bring to boil then add soy sauce and sugar. Reduce heat, gently add tofu and stir to coat. Simmer for 7 to 8 minutes or until sauce reduces, adding snowpeas, corn and broccoli for final 2 minutes.
3. Meanwhile, prepare noodles according to packet instructions. Drain.
4. Divide noodles between bowls and top with mince mixture. Sprinkle with peppercorns and green onions to serve.