Ingredients
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
Method
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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.