Chinese Lamb Noodle Stir-Fry

Nutrition per serve

Ingredients

• 2clov garlic
• 1pcs capsicum
• 75g green beans
• 1pcs carrot
• 1pcs ginger
• 50g oyster sauce
• 2g chilli flakes
• 10ml sesame oil
• 250g lamb mince
• 10g Chinese barbecue seasoning
• 150g egg noodles
• 15ml soy sauce
• 10ml white vinegar
• 10ml honey

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of water to the boil for the noodles. Crush or finely chop the garlic. Thinly slice the capsicum. Trim the beans, then halve widthwise. Halve the carrot lengthwise, then thinly slice on an angle. Peel and finely grate the ginger.
2. Step 2 — Make sauce
   Combine the oyster sauce, 2 tbs water, 1 tbs soy sauce, 2 tsp white vinegar and 2 tsp honey in a bowl. Add a pinch of chilli flakes* (add chilli to suit your heat preference, or omit it from the sauce and serve at the table).
3. Step 3 — Brown lamb mince
   Heat half the sesame oil in a large deep frypan over high heat. Cook the lamb mince, Chinese barbecue seasoning and garlic, breaking up the lumps with a spoon, for 3-4 mins until browned. Season with salt and pepper. Remove from the pan.
4. Step 4 — Stir-fry vegetables
   Heat the remaining sesame oil in the same pan over high heat. Stir-fry the capsicum, beans, carrot and ginger for 2 mins. Add 1 tbs water and stir-fry for a further 1-2 mins until the vegetables are tender (adding water when stir-frying creates steam and ensures the vegetables cook without burning, or without the need for more oil).
5. Step 5 — Cook noodles
   Meanwhile, cook the noodles in the pan of boiling water for 2 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
6. Step 6 — Get ready to serve
   Add the noodles, mince and sauce to the vegetables and cook, tossing, for 30 secs or until combined. Taste, then season with pepper. Divide the stir-fry among bowls. Serve with the remaining chilli flakes, if desired.

Allergens

Soy, Mollusc, Fish, Gluten, Sesame, Wheat, Sulphites, Egg