Quick & Easy

Chilli & lamb rice noodles with buk choy

A quick and easy mid-week stir-fry of chilli & lamb rice noodles with buk choy.
CHILLI & LAMB RICE NOODLES WITH BUK CHOY
4
35M

Ingredients

Method

1.Place noodles in a medium heatproof bowl; cover with boiling water, separate with fork, drain.
2.Heat oil in a wok over high heat; stir-fry lamb until browned. Add garlic and chilli; stir-fry until fragrant. Add noodles, buk choy, tamari, fish sauce and kecap manis; stir-fry until buk choy just wilts.
3.Remove wok from heat; stir in green onion, basil and sprouts. Serve topped with sliced extra chilli, if you like.

Fresh rice noodles are found in the refrigerated sections of supermarkets as well as in Asian grocery stores. Because they’re fresh and not dried, they don’t need to be reconstituted by cooking, nor do they need a lengthy soaking time.

Note

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