Mongolian Lamb

Name: Mongolian Lamb
Ingredients: 1 1/4 pounds hokkien noodles; 1/4 cup soy sauce; 2 tablespoons hoisin sauce; 2 teaspoons cornstarch; 1/2 cup chicken stock; 1 tablespoon peanut oil; 1 pound lamb steak cut into strips; 3 onions halved, sliced lengthways; 1 green pepper deseeded, cut into thick strips; 2 cloves garlic crushed; 1/2 red chili finely chopped; 2 teaspoons ginger grated; 2 scallions shredded, for garnish

13 ingredients

5 steps

Ingredients

1 1/4 pounds hokkien noodles
1/4 cup soy sauce
2 tablespoons hoisin sauce
2 teaspoons cornstarch
1/2 cup chicken stock
1 tablespoon peanut oil
1 pound lamb steak cut into strips
3 onions halved, sliced lengthways
1 green pepper deseeded, cut into thick strips
2 cloves garlic crushed
1/2 red chili finely chopped
2 teaspoons ginger grated
2 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.