Lettuce leaves make the perfect holders for this Asian-style lamb mince.
Ingredients
- 2 tablespoons peanut oil
- 6 shallots, trimmed, thinly sliced
- 4 garlic cloves, crushed
- 2 tablespoons finely grated fresh ginger
- 600g lamb mince
- 80ml (1/3 cup) hoisin sauce
- 1 tablespoon boiling water
- 1 x 250g pkt bean sprouts
- 8 medium iceberg lettuce leaves, washed
- 3/4 cup fresh mint leaves, torn
- 3/4 cup fresh coriander leaves
- 1 x 100g pkt Chang's Original Fried Noodles
Method
- Step 1Heat a wok over high heat. Add the oil and heat until just smoking. Swirl to coat. Add the shallot, garlic and ginger. Stir-fry for 30 seconds. Add the mince. Cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince changes colour.
- Step 2Combine the hoisin sauce and water in a small bowl. Add to the wok and stir-fry for 2 minutes. Remove from heat. Add the bean sprouts and toss to combine.
- Step 3Divide the lettuce leaves among serving plates. Divide the lamb mixture, mint and coriander among the leaves. Sprinkle with the noodles to serve.
Nutrition
2350 kj
Energy
35g
Fat Total
13g
Saturated Fat
8g
Fibre
36g
Protein
25g
Carbs (total)
All nutrition values are per serve
Notes
Swap it: For a different flavour, swap the lamb mince for pork or chicken mince.
- Author: Kim Meredith
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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