Spicy lamb noodle stir-fry

This spicy noodle stir-fry is easy, speedy and full of flavour.

  • 20 mins cooking
  • Serves 4
  • Print


Spicy lamb noodle stir-fry
  • 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


Spicy lamb noodle stir-fry
  • 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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