Quick & Easy

Tamarind-glazed riblets with rice noodle stir-fry

Sticky tamarind-glazed riblets with a colourful rice noodle stir-fry from Australian Women's Weekly.
tamarind-glazed riblets with rice noodle stir-fry



1.Combine garlic, ginger, wine, sugar, kecap manis, tamarind and pepper in large bowl; add lamb, toss to coat in marinade. Cover; refrigerate overnight.
2.Drain lamb; reserve marinade. Cook lamb on heated oiled grill plate (or grill or barbecue), covered, over low heat about 15 minutes or until cooked as desired.
3.Meanwhile, using vegetable peeler, slice carrot and zucchini into ribbons. Place noodles in large heatproof bowl, cover with boiling water, separate with fork; drain.
4.Heat oil in wok; stir-fry carrot, zucchini and onion 1 minute. Add reserved marinade; bring to a boil. Add noodles; stir-fry until heated through. Serve lamb with noodle stir-fry.

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