HOKKIEN MEE WITH LAMB

PREP + COOK TIME 25 MINUTES SERVES 4

300g thin fresh hokkien noodles 1 tablespoon vegetable oil

700g lamb strips

1 medium brown onion (150g),

sliced thinly

2 teaspoons finely grated fresh ginger 2 cloves garlic, crushed

200g sugar snap peas, trimmed,

halved lengthways

1 medium yellow capsicum (200g),

sliced thinly

1 medium zucchini (120g),

cut into ribbons

2 cups shredded wombok

⅓ cup (80ml) hoisin sauce

1 tablespoon dark soy sauce

(see cook’s notes)

1 tablespoon hot water

⅓ cup loosely packed fresh mint leaves 1 Place noodles in a medium heatproof bowl, cover with boiling water; stand for 5 minutes, then separate with a fork, drain.

2 Heat half the oil in a wok over high heat; stir−fry lamb, in batches, for 2 minutes or until browned. Remove from wok.

3 Heat remaining oil in wok; stir−fry onion for 2 minutes or until soft. Add ginger and garlic; stir−fry for 30 seconds or until fragrant.

Add sugar snap peas, capsicum, zucchini and wombok; stir−fry for 2 minutes or until tender.

4 Return lamb to wok with noodles, sauces and the hot water; stir−fry for 2 minutes or until heated through. Serve sprinkled with mint. 1 Combine pork and spices in a large bowl; mix well.

2 Heat half the oil in a wok over high heat; stir−fry pork mixture, in batches, for 2 minutes or until the pork is browned and tender, remove from wok.

3 Heat remaining oil in wok; add carrot, garlic and ginger. Stir−fry for 2 minutes, then add pak choy, sauces, juice and the hot water; stir−fry for 4 minutes or until pak choy is tender.

4 Return pork to wok with snow peas; stir−fry for 2 minutes or until heated through. Top with sprouts and nuts. Serve with lime wedges.

SERVING SUGGESTION Serve with rice noodles or steamed rice.