1914 kj Energy
17g Fat Total
4g Saturated Fat
9g Carbs (sugar)
42g Carbs (total)
Hoisin lamb with spinach and rice noodlesPrint Recipe
- 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
Place noodles in a large heatproof bowl. Cover with boiling water. Separate noodles with a fork. Stand for 5 minutes or until tender. Drain.
Combine lamb and half the hoisin sauce in a medium bowl. Toss to coat.
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
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