Name: Lamb and hokkien noodles in plum sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 gram hokkien noodles; 2 tablespoon peanut oil; 700 gram lamb backstrap, sliced thinly; 1 large brown onion (200g), sliced thickly; 2 medium carrots (240g), sliced thinly; 1 clove garlic, crushed; 2 centimetre piece fresh ginger (10g), grated; 150 gram snow peas, halved lengthways; 1/2 cup (125ml) plum sauce; 2 tablespoon light soy sauce; 1/4 cup (60ml) chicken stock; 1 teaspoon sesame oil; 2 tablespoon roasted sesame seeds

Ingredients

500 gram hokkien noodles

2 tablespoon peanut oil

700 gram lamb backstrap, sliced thinly

1 large brown onion (200g), sliced thickly

2 medium carrots (240g), sliced thinly

1 clove garlic, crushed

2 centimetre piece fresh ginger (10g), grated

150 gram snow peas, halved lengthways

1/2 cup (125ml) plum sauce

2 tablespoon light soy sauce

1/4 cup (60ml) chicken stock

1 teaspoon sesame oil

2 tablespoon roasted sesame seeds

Method

1.Place noodles in large heatproof bowl, cover with boiling water; separate with fork, drain.

2.Heat half the peanut oil in wok; stir-fry lamb, in batches, until browned.

3.Heat remaining peanut oil in wok; stir-fry onion until softened. Add carrot, garlic and ginger; stir-fry until carrot is just tender.

4.Return lamb to wok with noodles, peas, sauces, stock and sesame oil; stir-fry until hot. Serve sprinkled with sesame seeds.

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Ingredients

Method

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