Ready in under 30 minutes, this easy lamb and noodle stir-fry is a great weeknight meal the whole family will love.
Ingredients
- 300g packet dried rice stick noodles
- 500g lamb stir-fry strips
- 1/3 cup Ayam hoisin sauce
- 2 tablespoons peanut oil
- 6 green onions, cut into thin strips
- 1 bunch English spinach, trimmed, coarsely chopped
- 1 tablespoon soy sauce
Method
- Step 1Place noodles in a large heatproof bowl. Cover with boiling water. Separate noodles with a fork. Stand for 5 minutes or until tender. Drain.
- Step 2Combine lamb and half the hoisin sauce in a medium bowl. Toss to coat.
- Step 3Heat 2 teaspoons oil in a wok over high heat. Swirl to coat. Add 2/3 of the onion. Stir-fry for 1 to 2 minutes or until just tender. Transfer to a bowl. Heat remaining oil in wok. Stir-fry lamb, in batches, for 1 to 2 minutes or until browned. Return lamb and onion to wok with spinach, noodles, soy sauce and remaining hoisin sauce. Stir-fry for 2 to 3 minutes or until heated through. Top with remaining onion. Serve.
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1914 kj
Energy
17g
Fat Total
4g
Saturated Fat
5g
Fibre
33g
Protein
98mg
Cholesterol
858.29mg
Sodium
9g
Carbs (sugar)
42g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Lucy Nunes
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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