Fairlady - - EASY EATS -

Serves 4 Prep & cook­ing time: 30 min­utes • 200g dried rice noo­dles • 1 tbsp peanut oil • 500g Iamb back­strap, sliced thinly • 3 cloves gar­lic, crushed • 2 fresh small red thai chill­ies, chopped finely • 2 tbsp fish sauce • 2 tbsp dark soy sauce • 1 tbsp light brown sugar • 4 kaf­fir lime leaves, shred­ded • 3 medium (450g) toma­toes, chopped finely

• 1/3 cup loosely packed fresh thai basil leaves • ¼ cup (35g) coarsely chopped roasted un­salted peanuts

1. Cook the rice noo­dles ac­cord­ing to the packet in­struc­tions, then drain.

2. Heat half the oil in a wok over high heat; stir-fry the lamb in batches un­til browned. Re­move the meat from the wok; cover to keep warm.

3. Heat the re­main­ing oil in the wok; stir-fry the gar­lic and chilli un­til fra­grant. Add the sauces, sugar and three-quar­ters of the lime leaves; stir-fry un­til com­bined.

4. Re­turn the lamb to the wok with the noo­dles and tomato; stir-fry un­til the tomato starts to soften and is heated through. Serve gar­nished with the thai basil, nuts and the re­main­ing lime leaves. Not suit­able for freez­ing or mi­crowav­ing. ✤

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