Thai Lamb and Noodle Stir-Fry 

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Spice up lamb with the unmistakable Thai flavours of sesame and mint.

Suggestions:

Serve garnished with chopped roasted peanuts.

Ingredients:

500 g lamb stir-fry strips

1 tsp sesame oil

1 tsp canola oil

2 tsp crushed garlic

2 tsp chopped chilli

1 red salad onion, cut into eighths

1/2 red capsicum, cut in 3cm strips

6 spring onions, cut in 3cm lengths

125 g bean sprouts

600 g packet Hokien or wok noodles

1 Tbsp fish sauce

1 Tbsp brown sugar

1/2 cup shredded mint leaves

Directions:

To prepare lamb strips, put recommended cut, covered, into freezer until firm (about 30 minutes). Slice across the grain in very thin strips.
Mix lamb strips with oils, garlic and chilli.

Heat wok or frypan on high (no need to add any extra oil). Stir-fry lamb strips in two batches for 1-2 minutes, allowing pan to reheat between each batch. Remove all meat and set aside.

Add onion, capsicum, spring onions and bean sprouts to pan with a sprinkling of water. Cook stirring constantly for 2-3 mins. Remove from pan.

Heat noodles in pan, stirring constantly. Add fish sauce and brown sugar and toss well. Return lamb with vegetables and mint. Heat and toss thoroughly.

Variations:

Recommended Cuts:
Lamb strips available at point of purchase for stir-frying
or
Prepared from lamb round steak, topside steak, fillet, eye of loin.

Serving suggestions and garnishes not included in nutritional analysis.

Author:

Meat & Livestock Australia

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