450g packet fresh hokkien noodles
500g lamb leg steaks, trimmed, cut into1cm strips
1 onion, halved, thinly sliced
2 cloves garlic, crushed
300g bag Superfood Stir-Fry Mix
1⁄4 cup black bean sauce
1 tblsps soy sauce
1 tblsp honey
Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 2 minutes. Separate with a fork. Drain well.
To make the sauce, combine all the ingredients in a small jug.
Heat an oiled, large wok over a high heat. Add lamb in two batches. Stir-fry for about 2 minutes, or until browned. Remove.
Add onion and garlic to hot wok. Stir-fry for 1 minute. Return lamb to wok with the noodles, vegetables and sauce mixture. Stir-fry 2 minutes or until hot. Serve.
This recipe originally appeared on New Idea Food