Mongolian Lamb

Name: Mongolian Lamb
Ingredients: 1 1/4 lbs hokkien noodles; 1/4 cup soy sauce; 2 tbsp hoisin sauce; 2 tsp cornstarch; 1/2 cup chicken stock; 1 tbsp peanut oil; 1 lb lamb steak, cut into strips; 3 None onions, halved, sliced lengthways; 1 None green pepper, deseeded, cut into thick strips; 2 cloves garlic, crushed; 1/2 None red chili, finely chopped; 2 tsp ginger, grated; 2 None scallions, shredded, for garnish

13 ingredients

5 steps

Ingredients

1 1/4 lbs hokkien noodles
1/4 cup soy sauce
2 tbsp hoisin sauce
2 tsp cornstarch
1/2 cup chicken stock
1 tbsp peanut oil
1 lb lamb steak, cut into strips
3 None onions, halved, sliced lengthways
1 None green pepper, deseeded, cut into thick strips
2 cloves garlic, crushed
1/2 None red chili, finely chopped
2 tsp ginger, grated
2 None scallions, shredded, for garnish

Directions

1

Prepare noodles according to package instructions. Drain and cover to keep warm.
2

Meanwhile, combine soy sauce, hoisin and cornstarch in a bowl. Stir in stock.
3

Heat oil in a wok on high. Stir-fry lamb in batches for 2-3 mins, until browned. Remove from pan. Stir-fry onions, pepper, garlic, chili and ginger for 2 mins, until onions are soft.
4

Return lamb to wok. Stir cornstarch mixture, add to wok and stir until well combined. Bring to a boil. Reduce heat to medium and simmer for 2-3 mins, stirring, until sauce thickens slightly.
5

Spoon noodles and lamb into bowls and sprinkle with scallions.