Spicy Hoisin Lamb Noodles

Nutrition per serve

Ingredients

• 1clove garlic
• 1pcs ginger
• 1pcs pak choy
• 1pcs carrot
• 1pcs Lebanese cucumber
• 50g oyster sauce
• 60g hoisin sauce
• 20g sambal oelek
• 250g lamb mince
• 150g egg noodles
• 10ml soy sauce
• 10ml white vinegar
• 5ml neutral-flavoured oil

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of water to the boil for the noodles. Crush or finely chop the garlic. Peel and finely grate the ginger. Separate the pak choy leaves, then halve widthwise. Shred the carrot and cucumber using a julienne peeler or cut into thin matchsticks.
2. Step 2 — Prep stir-fry sauce
   Put the garlic, ginger, oyster sauce, half the hoisin sauce*, 2 tsp sambal oelek* (reduce for less of a chilli-kick), 1 tbs water, 2 tsp soy sauce and 2 tsp white vinegar in a bowl and stir to combine.
3. Step 3 — Brown lamb mince
   Heat 1 tsp oil in a medium deep frypan over high heat. Cook the lamb mince, breaking up the lumps with a spoon, for 3-4 mins until browned.
4. Step 4 — Cook pak choy and sauce
   Add the pak choy to the mince and cook, stirring, for 2-3 mins until the pak choy is just tender. Add the stir-fry sauce and cook, stirring, for 1 min. Taste, then season with pepper.
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 to the mince mixture and toss to coat. Divide the noodle mixture, carrot and cucumber among bowls to serve.

Allergens

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