Ready in under 30 minutes, this easy lamb and noodle stir-fry is a great weeknight meal the whole family will love.
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)
Hoisin lamb with spinach and rice noodles
Print RecipeIngredients
- 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
Instructions
Step 1
Place noodles in a large heatproof bowl. Cover with boiling water. Separate noodles with a fork. Stand for 5 minutes or until tender. Drain.
Step 2
Combine lamb and half the hoisin sauce in a medium bowl. Toss to coat.
Step 3
Heat 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.
Author: Lucy Nunes
Image credit: Cath Muscat
Publication: Super Food Ideas
