Fast Chinese Barbecue Lamb Noodles

Nutrition per serve

Ingredients

• 1clove garlic
• 1pcs pak choy
• 50g oyster sauce
• 250g lamb mince
• 10g Chinese barbecue seasoning
• 150g egg noodles
• 200g slaw mix
• 2g chilli flakes
• 10ml soy sauce
• 10ml white vinegar
• 3ml sugar
• 1pcs neutral-flavoured oil

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of water to the boil for the noodles (speed things up by using your kettle to boil the water). Crush or finely chop the garlic. Cut the pak choy into short lengths.
2. Step 2 — Make stir-fry sauce
   Put the oyster sauce, 60ml (¼ cup) water, 2 tsp soy sauce, 2 tsp white vinegar and ½ tsp sugar in a bowl and whisk until combined.
3. Step 3 — Start stir-fry
   Heat a small drizzle of oil in a medium 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.
4. Step 4 — Cook noodles
   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.
5. Step 5 — Finish stir-fry
   Meanwhile, add the pak choy, slaw mix and stir-fry sauce to the lamb mixture and stir-fry for 2 mins or until the vegetables are tender. Add the noodles and cook, tossing, for 30 secs or until combined and heated through.
6. Step 6 — Get ready to serve
   Divide the noodle stir-fry among bowls and scatter with a pinch of chilli flakes*, if desired, to serve.

Allergens

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