Ingredients
- 350g fresh Singapore noodles
- 1 tablespoon peanut oil
- 500g lamb loin, thinly sliced diagonally
- 1 red onion, cut into thin wedges
- 125g snow peas, sliced diagonally
- 1/3 cup hoisin sauce
- 3/4 cup roasted salted cashew nuts
Method
- Step 1Cook noodles, following packet directions.
- Step 2Heat a wok over high heat until hot. Add 1 teaspoon of oil. Swirl to coat. Add one-third of the lamb. Stir-fry for 1 minute or until browned. Remove to a plate. Repeat twice with oil and remaining lamb.
- Step 3Add remaining 1 teaspoon of oil and onion to wok. Stir-fry for 1 minute. Add snow peas. Stir-fry for 1 minute. Return lamb to wok. Add hoisin sauce, noodles and cashew nuts. Stir-fry for 1 minute or until combined and heated through. Serve.
- Low carb
- Lower gi
Nutrition
3096 kj
Energy
44g
Fat Total
14g
Saturated Fat
6g
Fibre
42g
Protein
88mg
Cholesterol
593.79mg
Sodium
11g
Carbs (sugar)
41g
Carbs (total)
All nutrition values are per serve
- Author: Dixie Elliott
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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