Stir-Fry Lamb with Noodles and Hot and Sour Dressing

Name: Stir-Fry Lamb with Noodles and Hot and Sour Dressing
Cook time: 20 min
Yield: 4
Ingredients: 450g lamb cut from the leg into finger sized strips; 1 tablesp. oyster sauce; ½ tablesp. sesame oil; 1 pack of 4 minutes noodles; 1-2 tablesp. oil; 1 red pepper, deseeded & sliced; 2-3 scallions, chopped; 1 tablesp. sugar; 1 tablesp lemon juice; 1 clove garlic, finely chopped; 1 tablesp. sesame seeds, toasted; 1 tablesp. soy sauce; 2-3 tablesp. oil; ½ tablesp. sesame oil

This lamb stir fry is packed full of delicious Asian flavours. Healthy, light and ready in just 20 minutes.

4 people

20 min

Nutrition per serving

kcal

444.8 kcal
protein

34g
iron

2.9mg

Ingredients

450g lamb cut from the leg into finger sized strips
1 tablesp. oyster sauce
½ tablesp. sesame oil
1 pack of 4 minutes noodles
1-2 tablesp. oil
1 red pepper, deseeded & sliced
2-3 scallions, chopped
1 tablesp. sugar
1 tablesp lemon juice
1 clove garlic, finely chopped
1 tablesp. sesame seeds, toasted
1 tablesp. soy sauce
2-3 tablesp. oil
½ tablesp. sesame oil

Main

450g lamb cut from the leg into finger sized strips
1 tablesp. oyster sauce
½ tablesp. sesame oil
1 pack of 4 minutes noodles
1-2 tablesp. oil
1 red pepper, deseeded & sliced
2-3 scallions, chopped
1 tablesp. sugar
1 tablesp lemon juice
1 clove garlic, finely chopped
1 tablesp. sesame seeds, toasted
1 tablesp. soy sauce
2-3 tablesp. oil
½ tablesp. sesame oil

Mix the lamb with the oyster sauce and sesame oil.

Cook the noodles according to the packet instructions.

Mix all the dressing ingredients together and set aside.

Heat a wok or large pan. Add a tablesp. oil and stir-fry the peppers and scallions for a minute or two. Remove from the wok.

Stir-fry the lamb in two batches, keep warm. Add the peppers back to the pan along with the scallions plus the noodles and stir-fry for a few more minutes.

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Mix the lamb with the oyster sauce and sesame oil.

Cook the noodles according to the packet instructions.

Mix all the dressing ingredients together and set aside.

Heat a wok or large pan. Add a tablesp. oil and stir-fry the peppers and scallions for a minute or two. Remove from the wok.

Stir-fry the lamb in two batches, keep warm. Add the peppers back to the pan along with the scallions plus the noodles and stir-fry for a few more minutes.

Serving Suggestions

Spoon on to the serving plates, place the cooked lamb on top and drizzle over each portion.