CHILLI GARLIC LAMB AND NOODLE STIR - FRY
INGREDIENTS
- 500g lamb fillets, sliced
- 2 tablespoons chili sauce
- 2 tablespoons hoi sin sauce
- 2 tablespoons sweet sherry
- 2 cloves garlic, sliced
- 500g packet of fresh egg noodles
- 2 tablespoons oil 1 tablespoon oil, and extra
- 1 bunch of Chinese broccoli, chopped
- 1 teaspoon cornflour
- 1/2 cup water
- 2 tablespoons light soy sauce
- 2 teaspoons peanut butter
CHILLI GARLIC LAMB AND NOODLE STIR - FRY METHOD:
Combine lamb, chili sauce, hoi sin sauce, sherry, and garlic in a bowl; cover, and refrigerate for 1 hour. Place noodles in a bowl, cover with boiling water, and stand for 5 minutes; drain.
Heat half the oil in a wok or pan, add half the lamb mixture, stir-fry until browned all over, and remove from the wok. Repeat with remaining oil and lamb. Heat extra oil in a wok, add broccoli, and stir fry until lightly cooked.
Stir in blended cornflour and water, soy sauce, and peanut butter, and stir until the mixture boils and thickens. Add lamb and
noodles, and stir until heated through.
Serves 6.
Note: Lamb can be
prepared a day ahead.
Storage: Covered, in the refrigerator.
Freeze: Not
suitable.
Microwave: Not suitable.
Also Read: LAMB, CHEESE ANDEGGPLANT TORTE