Ingredients
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300g packet dried rice stick noodles
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500g lamb stir-fry strips
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1/3 cup Ayam hoisin sauce
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2 tablespoons peanut oil
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6 green onions, cut into thin strips
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1 bunch English spinach, trimmed, coarsely chopped
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1 tablespoon soy sauce
Method
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1Place noodles in a large heatproof bowl. Cover with boiling water. Separate noodles with a fork. Stand for 5 minutes or until tender. Drain.
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2Combine lamb and half the hoisin sauce in a medium bowl. Toss to coat.
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3Heat 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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