Mongolian Lamb Hokkien Noodles

A no fuss, delicious winter staple recipe

Serves 4

Prep

15M

Cook

10M

Total

25M

Make the most of packet noodles with this easy family favourite that you can whip up in a flash!

Ingredients

450g packet fresh hokkien noodles

600g lamb leg steaks, trimmed, thinly sliced

1 tblsps vegetable oil

2 tsps ginger paste

2 x 120g sachets Mongolian Lamb Ready sauce

1 large onion, chopped

1 large carrot, peeled, thinly sliced

200g snow peas, trimmed, halved diagonally

Method

Cook noodles according to packet directions until tender. Drain

2. Meanwhile, toss lamb with oil and ginger in a bowl.

3. Combine sauce sachets with 1/2 cup water in a jug.

4. Heat a large, non-stick wok over a high heat. Add lamb in two batches. Stir-fry for about 3 minutes, or until browned. Remove.

5. Heat same oiled wok. Add onion and carrot. Stir-fry for about 3 minutes, or until soft. Add snow peas. Stir-fry for a further 1 minute.

6. Return lamb to wok with noodles and sauce mixture. Stir-fry for about 2 minutes, or until sauce is boiling and stir-fry is hot. Serve.

New Idea team