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
This story is from the August 21, 2023 edition of New Idea.
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This story is from the August 21, 2023 edition of New Idea.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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