Make the most of PACKET NOODLES

WHIP UP THESE EASY FAMILY FAVES IN A FLASH

Mongolian Lamb Hokkien Noodles

SERVES 4
PREP & COOK 25 MINS

■ 450g packet fresh hokkien noodles 
■ 600g lamb leg steaks, trimmed, thinly sliced 
■ 1 tblsps vegetable oil
■ 2 tsps ginger paste
■ 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 oil and ginger in a bowl.

3 Combine sauce sachets with 1/2 cup water in a jug.

4 Heat a large, non-stick wok over a high heat. Add lamb in two batches. Stir-fry for about 3 minutes, or until browned. Remove.

5 Heat same oiled wok. Add 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 wok with noodles and sauce mixture. Stir-fry for about 2 minutes, or until sauce is boiling and stir-fry is hot. Serve.

TIP
Lamb can be replaced with beef stir-fry strips. For a change, omit noodles and serve over steamed rice.

Chicken and Mushroom Long Soup with Prawn Gyoza

SERVES 4
PREP & COOK 45 MINS