Name: Mongolian lamb
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 550 gram fresh hokkien noodles; 1/4 cup (60ml) salt-reduced soy sauce; 2 tablespoon hoisin sauce; 2 teaspoon cornflour; 1/2 cup (125ml) salt-reduced chicken stock; 1 tablespoon peanut oil; 500 gram lamb eye of loin (backstrap), cut into strips; 3 onions, halved, sliced lengthways; 1 green capsicum, cut into thick strips; 2 garlic cloves, crushed; 1/2 birdseye chilli, finely chopped; 2 teaspoon grated ginger; 2 green onions (shallots), shredded, to serve

Mongolian lamb

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Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

550 gram fresh hokkien noodles

1/4 cup (60ml) salt-reduced soy sauce

2 tablespoon hoisin sauce

2 teaspoon cornflour

1/2 cup (125ml) salt-reduced chicken stock

1 tablespoon peanut oil

500 gram lamb eye of loin (backstrap), cut into strips

3 onions, halved, sliced lengthways

1 green capsicum, cut into thick strips

2 garlic cloves, crushed

1/2 birdseye chilli, finely chopped

2 teaspoon grated ginger

2 green onions (shallots), shredded, to serve

Method

1. Prepare noodles according to packet directions. Drain and cover to keep warm.

2.Meanwhile, combine soy, hoisin and corn flour. Stir in stock. Set a side.

3.Heat oil in a wok on high. Stir-fry lamb in batches for 2-3 mins, until browned. Remove from pan. Stir-fry onion, capsicum, garlic, chili and ginger for 2 mins, until onion softens.

4.Return lamb to wok. Stir corn flour mixture, add to wok and stir until well combined. Bring to boil. Reduce heat to medium and simmer for 2-3 mins, stirring, until sauce thickens slightly.

5.Top noodles and lamb with green onion.

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