Name: Spicy lamb noodle stir-fry
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 750 gram lamb strips; 1 teaspoon sesame oil; 1 tablespoon finely grated orange rind; 2 teaspoon crushed garlic; 1 teaspoon grated ginger; 1/2 cup (125ml) light soy sauce; 1 tablespoon black bean sauce; 1 tablespoon brown sugar; 250 gram dried wheat noodles; 2 tablespoon peanut oil; 200 gram snow peas, sliced thinly lengthways; 1 medium fresh red chilli, sliced; 1/4 cup (60ml) beef stock

Ingredients

750 gram lamb strips

1 teaspoon sesame oil

1 tablespoon finely grated orange rind

2 teaspoon crushed garlic

1 teaspoon grated ginger

1/2 cup (125ml) light soy sauce

1 tablespoon black bean sauce

1 tablespoon brown sugar

250 gram dried wheat noodles

2 tablespoon peanut oil

200 gram snow peas, sliced thinly lengthways

1 medium fresh red chilli, sliced

1/4 cup (60ml) beef stock

Method

1.Combine lamb with sesame oil, rind, garlic, ginger, sauces and sugar in large bowl.

2.Cook noodles in large saucepan of boiling water, uncovered, until just tender; drain.

3.Heat a little of the peanut oil in wok; add snow peas, stir-fry until tender. Remove from wok.

4.Drain lamb from marinade, reserve marinade. Heat a little more of the peanut oil in wok; stir-fry lamb, in batches, until browned and cooked through.

5.Return snow peas and lamb to wok with reserved marinade, chilli and stock; bring to the boil. Add noodles; stir-fry until heated through.

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