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Lamb and broccoli stir fry

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


  • 450g pkt thin hokkien noodles
  • 1 tablespoon vegetable oil
  • 500g lamb stir fry strips
  • 2 stalks celery, thinly sliced diagonally
  • 1 small head broccoli, cut into small florets
  • 3 tablespoons kecap manis (or 3 tablespoons soy sauce mixed with 1 tablespoon honey)
  • 3 tablespoons lime juice
  • 2 tablespoons water
  • 1 red onion, halved, sliced lengthways
  • 1 carrot, halved, sliced lengthways


  • 1
    Place the hokkien noodles into a large heatproof bowl and cover with boiling water. Stand for 5 mins and loosen the strands with a chopstick or fork. Drain well.
  • 2
    Meanwhile, heat half the oil in a wok or deep frying pan. Stir fry the lamb strips in 4 batches over a high heat until well browned; set aside. Add the remaining oil to the wok and stir fry the onion for 1 min.
  • 3
    Add the celery, carrot and broccoli and stir fry for 2 mins. Add 2 tablespoons water and stir fry for 1-2 mins more until the vegetables are tender yet still crisp.
  • 4
    Add kecap manis, lime juice and cooked noodles and return lamb to the pan. Use two wooden spoons to toss the ingredients until well combined and heated through. Serve in bowls.

Source: taste.com.au


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