- 0:15 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Forget the frenzy of midweek dinners with this fuss-free Mongolian lamb with noodles.
Ingredients
- 120g sachet Mongolian lamb sauce
- 700g lamb leg steaks
- 440g packet shelf-fresh hokkien noodles
- 1 tablespoon peanut oil
- 1 red onion, cut into thick wedges
- 2 garlic cloves, thinly sliced
- 1 teaspoon sesame seeds
- 150g snow peas, trimmed, halved
- Sliced long red chilli, optional, to serve
Method
- Step 1Combine half the Mongolian sauce with 1 tablespoon cold water in a small bowl. Heat a chargrill pan over medium-high heat. Cook lamb, brushing with sauce mixture, for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Rest for 5 minutes. Thickly slice.
- Step 2Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 minute. Separate noodles with a fork. Drain. Set aside.
- Step 3Heat a wok over high heat. Add oil. Swirl to coat. Add onion. Stir-fry for 2 minutes or until starting to soften. Add garlic, sesame seeds and snow peas. Stir-fry for 2 minutes or until peas are bright green. Add noodles, remaining Mongolian sauce and 2 tablespoons cold water. Stir-fry for 1 minute or until heated through.
- Step 4Serve lamb on noodles and top with chilli, if using.
- High protein
- Low carb
- Low kilojoule
Nutrition
1988 kj
Energy
17.1g
Fat Total
6.3g
Saturated Fat
3.4g
Fibre
43.4g
Protein
119mg
Cholesterol
560mg
Sodium
34.7g
Carbs (total)
All nutrition values are per serve
- Author: Amira Georgy
- Image credit: Andrew Young
- Publication: Super Food Ideas
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