Mongolian Lamb Hokkien Noodles
Serves 4, Prep and Cook: 30 mins
450g packet fresh hokkien
noodles
750g lamb leg steaks, trimmed,
thinly sliced
2 tsps ginger paste
2 tblsps vegetable oil
2 x 120g sachets Mongolian
lamb ready sauce
1 large onion, chopped
1 large carrot, peeled, thinly
sliced
200g snow peas, trimmed,
halved diagonally
1 Cook noodles according to packet directions until tender. Drain.
2 Meanwhile, toss lamb with ginger and half the oil in a bowl.
3 Combine sauce sachets with ½ cup water in a jug.
4 Heat a large, non-stick wok over a high heat. Add lamb, in three batches. Stir-fry for about 3 minutes, or until browned. Remove.
5 Heat remaining oil in same hot wok. Add the onion and carrot. Stir-fry for about 3 minutes, or until soft. Add snow peas. Stir-fry for a further 1 minute.
6 Return lamb to the wok with noodles and sauce mixture. Stir-fry for about 2 minutes, or until sauce is boiling and stir-fry is hot. Serve.