HOKKIEN MEE WITH LAMB

PREP + COOK TIME 25 MIN­UTES SERVES 4

The Australian Women’s Weekly Food Magazine - - Weekday What’s for Dinner? -

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.

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