Name: Mongolian lamb with hokkien noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1/3 cup hoisin sauce; 1 tablespoon light soy sauce; 2 teaspoon sesame oil; 1/2 teaspoon dried chilli flakes; 1 teaspoon caster sugar; 2 tablespoon vegetable or peanut oil; 300 gram lamb leg steaks, thinly sliced; 2 cloves garlic, finely chopped; 1 medium red onion, cut into thin wedges; 1 medium red capsicum, thinly sliced; 150 gram green beans, topped, cut in half diagonally; 450 gram packet fresh hokkien noodles

Mongolian lamb with hokkien noodles

Serves 4

Prep

15M

Cook

10M

Total

25M

Skip to Recipe

Ingredients

1/3 cup hoisin sauce

1 tablespoon light soy sauce

2 teaspoon sesame oil

1/2 teaspoon dried chilli flakes

1 teaspoon caster sugar

2 tablespoon vegetable or peanut oil

300 gram lamb leg steaks, thinly sliced

2 cloves garlic, finely chopped

1 medium red onion, cut into thin wedges

1 medium red capsicum, thinly sliced

150 gram green beans, topped, cut in half diagonally

450 gram packet fresh hokkien noodles

Method

1.Combine hoisin, soy sauce, sesame oil, chilli flakes and sugar in a small jug.

2.Heat a wok or large frying pan over high heat. Add 1 tablespoon of oil; swirl to coat. Stir-fry lamb in batches for 2 minutes or until seared. Transfer to a heatproof plate. Wipe wok clean.

3.Add remaining oil to wok; heat over high heat. Add garlic, onion, capsicum and beans; stir-fry for 2 minutes. Return lamb to wok with sauce mixture and noodles. Stir-fry for 2 minutes or until hot.

4.Spoon stir-fry into bowls.

Once opened, store hoisin sauce in the fridge. If you don’t have hoisin sauce, use plum sauce.
Note

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Ingredients

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