Indonesian chilli lamb with noodles

  • 20 mins cooking
  • Serves 2
  • Print


Indonesian chilli lamb with noodles
  • 180 gram lamb strips
  • 2 tablespoon oyster sauce
  • 1 tablespoon sweet chilli sauce
  • 1 clove garlic, crushed
  • 1 tablespoon finely chopped fresh basil
  • 150 gram hokkien noodles
  • 1 tablespoon peanut oil
  • 1 (25g) spring onion, thinly sliced
  • 50 gram oyster mushrooms, coarsely chopped
  • 50 gram snow peas, trimmed


Indonesian chilli lamb with noodles
  • 1
    Combine lamb, sauces, garlic and basil in small bowl. Marinate 3 hours or overnight.
  • 2
    Place noodles in medium heatproof bowl, cover with boiling water. Separate with a fork, drain.
  • 3
    Heat half the oil in a wok. Stir-fry lamb mixture until browned. Remove from wok.
  • 4
    Heat remaining oil in wok and stir-fry onion until onion softens. Return lamb to wok with noodles, mushrooms and snow peas; stir-fry until hot, season to taste. Serve sprinkled with extra fresh basil leaves.

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