Name: Chopped noodles with lamb
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 660 gram fresh udon noodles; 600 gram lamb fillet, cut into 1cm pieces; 2 tablespoon japanese soy sauce; 1 1/2 tablespoon peanut oil; 1 small_piece (150g) red capsicum, sliced thinly; 1 (150g) stalk celery, trimmed, sliced thinly; 1/2 small_piece (350g) wombok, shredded finely; 3 green onions, sliced thinly; 1 clove garlic, crushed; 4 centimetre (20g) piece fresh ginger, grated; 1/4 cup (60ml) chinese black vinegar; 1 large_piece (220g) tomato, sliced finely

Ingredients

660 gram fresh udon noodles

600 gram lamb fillet, cut into 1cm pieces

2 tablespoon japanese soy sauce

1 1/2 tablespoon peanut oil

1 small_piece (150g) red capsicum, sliced thinly

1 (150g) stalk celery, trimmed, sliced thinly

1/2 small_piece (350g) wombok, shredded finely

3 green onions, sliced thinly

1 clove garlic, crushed

4 centimetre (20g) piece fresh ginger, grated

1/4 cup (60ml) chinese black vinegar

1 large_piece (220g) tomato, sliced finely

Method

1.Place noodles in large heatproof bowl, cover with boiling water, separate with fork, drain. Using scissors, cut noodles into 2cm pieces.

2.Combine lamb and half the sauce in medium bowl. Heat 1 tablespoon of the oil in wok, stir-fry lamb, in batches, until browned. Remove from wok.

3.Heat remaining oil in wok, stir-fry capsicum and celery until vegetables are tender. Add wombok, onion, garlic and ginger, stir-fry until wombok wilts. Return lamb to wok with noodles, vinegar and remaining sauce, stir-fry until hot. Remove from heat, stir in tomato, season to taste.

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Ingredients

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