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Lamb and Hokkien Noodle Stir-Fry

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4
Created with Sketch.
Created with Sketch.

Lamb and Hokkien Noodle Stir-Fry

Created with Sketch.
4
Created with Sketch.

You will need

300g trimmed lamb, cut into thin strips
150g fresh hokkien noodles
2 tsp olive oil
1 small spring onion, chopped finely
1 clove garlic, chopped
½ medium red capsicum finely chopped
1 tbsp reduced salt soy sauce
250ml water
½ tsp beef stock



Cover Hokkien noodles in boiling water and set aside. Heat 1 teaspoon oil in the pan and fry the lamb in small batches removing to a side plate. Add a teaspoon of oil to the pan and stir-fry onion, garlic and capsicum for 1-2 minutes until softened. Return the meat to the pan and add stock, water and soy sauce and drained noodles. Stir fry for 1-2 minutes to mix all ingredients through. Serve in individual bowls.

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