Name: Char siu lamb and noodles
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 clove garlic, crushed; 2 centimetre piece fresh ginger (10g), grated; 1 tablespoon finely grated orange rind; 1 teaspoon sesame oil; 750 gram lamb strips; 450 gram hokkien noodles; 2 tablespoon peanut oil; 200 gram sugar snap peas, trimmed; 115 gram baby corn, halved lengthways; 2 fresh long red chillies, sliced thinly; 1/3 cup (120g) char siu sauce; 2 tablespoon water; 1 tablespoon rice wine vinegar

Ingredients

2 clove garlic, crushed

2 centimetre piece fresh ginger (10g), grated

1 tablespoon finely grated orange rind

1 teaspoon sesame oil

750 gram lamb strips

450 gram hokkien noodles

2 tablespoon peanut oil

200 gram sugar snap peas, trimmed

115 gram baby corn, halved lengthways

2 fresh long red chillies, sliced thinly

1/3 cup (120g) char siu sauce

2 tablespoon water

1 tablespoon rice wine vinegar

Method

1.Combine garlic, ginger, rind, sesame oil and lamb in medium bowl.

2.Place noodles in large heatproof bowl, cover with boiling water; separate with fork, drain.

3.Heat half the peanut oil in wok; stir-fry peas and corn until just tender. Remove from wok.

4.Heat remaining peanut oil in wok; stir-fry lamb, in batches, until browned. Return lamb, peas and corn to wok with noodles, chilli and the combined sauce, the water and vinegar; stir-fry until hot, season to taste.

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