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Mongolian lamb with noodles

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings


  • 120g sachet Mongolian lamb sauce
  • 700g lamb leg steaks
  • 440g packet shelf-fresh hokkien noodles
  • 1 tablespoon peanut oil
  • 1 red onion, cut into thick wedges
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon sesame seeds
  • 150g snow peas, trimmed, halved
  • Sliced long red chilli, optional, to serve


  • 1
    Combine half the Mongolian sauce with 1 tablespoon cold water in a small bowl. Heat a chargrill pan over medium-high heat. Cook lamb, brushing with sauce mixture, for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Rest for 5 minutes. Thickly slice.
  • 2
    Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 minute. Separate noodles with a fork. Drain. Set aside.
  • 3
    Heat a wok over high heat. Add oil. Swirl to coat. Add onion. Stir-fry for 2 minutes or until starting to soften. Add garlic, sesame seeds and snow peas. Stir-fry for 2 minutes or until peas are bright green. Add noodles, remaining Mongolian sauce and 2 tablespoons cold water. Stir-fry for 1 minute or until heated through.
  • 4
    Serve lamb on noodles and top with chilli, if using.

Source: taste.com.au


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