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Hoisin lamb with spinach and rice noodles

  • 0:07 Prep
  • 0:10 Cook
  • 4 Servings


  • 300g packet dried rice stick noodles
  • 500g lamb stir-fry strips
  • 1/3 cup Ayam hoisin sauce
  • 2 tablespoons peanut oil
  • 6 green onions, cut into thin strips
  • 1 bunch English spinach, trimmed, coarsely chopped
  • 1 tablespoon soy sauce


  • 1
    Place noodles in a large heatproof bowl. Cover with boiling water. Separate noodles with a fork. Stand for 5 minutes or until tender. Drain.
  • 2
    Combine lamb and half the hoisin sauce in a medium bowl. Toss to coat.
  • 3
    Heat 2 teaspoons oil in a wok over high heat. Swirl to coat. Add 2/3 of the onion. Stir-fry for 1 to 2 minutes or until just tender. Transfer to a bowl. Heat remaining oil in wok. Stir-fry lamb, in batches, for 1 to 2 minutes or until browned. Return lamb and onion to wok with spinach, noodles, soy sauce and remaining hoisin sauce. Stir-fry for 2 to 3 minutes or until heated through. Top with remaining onion. Serve.

Source: taste.com.au


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