Serves: 2

Stir Fried Lamb with Noodles

FG 6 | CC 15

Calories: 375 kcal

115g Chinese egg noodles (dry weight)

175g lean lamb leg or fillet (cut into strips)

2.5cm piece fresh root ginger (peeled and chopped)

2 garlic cloves (crushed)

1 red pepper (de-seeded and thinly sliced)

2 spring onions (sliced diagonally)

1 tbsp dark soy sauce

1 tbsp Hoi Sin sauce

coriander leaves or flat-leaf parsley

1. Cook the noodles in a large pan of boiling salted water for 4-5 minutes, until tender.
2. Drain well in a colander.
3. Spray a wok or deep frying pan with oil and place over a high heat.
4. When it is really hot, add the lamb strips and stir-fry for 2 minutes, until browned all over.
5. Add the ginger, garlic, red pepper, spring onions and mushrooms to the wok, and then continue stir-frying for about 2-3 minutes, until the pepper is bright and softened.
6. Stir in the soy and Hoi Sin sauces, and add the drained egg noodles to the wok.
7. Toss the mixture gently until everything is lightly coated in the sauce.
Serve immediately, scattered with torn coriander leaves or parsley, with wilted pak choi or winter greens tossed with garlic and ginger.