Crunchy nuts and spicy ginger give this easy stir-fry loads of flavour.
Ingredients
- 200g dried rice stick noodles
- 1 1/2 tablespoons vegetable oil
- 1 large brown onion, halved, thinly sliced
- 200g snow peas, trimmed, halved diagonally
- 500g lamb leg steaks, thinly sliced
- 1 tablespoon finely grated fresh ginger
- 90g (1/3 cup) peanut butter
- 1 x 440g can coconut cream
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1/3 cup fresh coriander sprigs
- 55g (1/3 cup) roasted peanuts, coarsely chopped
Method
- Step 1Cook the noodles in a large saucepan of boiling water, stirring occasionally, for 6 minutes or until just tender. Drain.
- Step 2Meanwhile, heat the oil in a wok over high heat until just smoking. Add the onion and snow peas, and stir-fry for 3 minutes or until onion softens slightly. Add the lamb and ginger, and stir-fry for 2 minutes or until the lamb is browned.
- Step 3Add the peanut butter, coconut cream, soy sauce and fish sauce to the wok. Stir until well combined. Bring to a simmer. Cook for 2 minutes or until the sauce thickens slightly. Season with pepper.
- Step 4Divide the noodles among serving bowls. Top with the stir-fry and coriander. Sprinkle with peanuts to serve.
- Low carb
- Lower gi
Nutrition
3353 kj
Energy
55g
Fat Total
26g
Saturated Fat
7g
Fibre
41g
Protein
88mg
Cholesterol
1019.92mg
Sodium
10g
Carbs (sugar)
33g
Carbs (total)
All nutrition values are per serve
Notes
Budget tip: To save money at the checkout, replace the lamb with pork leg steaks.
- Author: Leanne Kitchen
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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