Indonesian Chilli Lamb Noodles

Indonesian Chilli Lamb Noodles

Serves 4

Ingredients

  • 2 tbsp Indonesian or regular soy sauce

  • 1 tbsp wine vinegar

  • 1 tsp grated ginger

  • 1 red chilli, thinly sliced

  • 400 g lean Scotch Lamb strips (neck fillet or boneless leg steaks)

  • 1 tbsp sunflower oil

  • 1 Chinese cabbage, cut across into 1 cm wide slices

  • 300 g fresh rice noodles

  • 200 g beansprouts

  • 4 spring onions, thinly sliced

  • 2 tbsp sweet chilli sauce

  • Indonesian vegetable crackers, to serve

Cooking Method

  1. Mix together the soy sauce, vinegar, ginger and chilli.
  2. Add the lamb, turn to coat then leave to marinate for 15 minutes.
  3. Heat the oil in a large wok and stir fry the lamb for 2 – 3 minutes then remove and set aside.
  4. Let the wok get hot again and add a splash more oil. Stir fry the cabbage, noodles and beansprouts for 3 – 4 minutes until piping hot.
  5. Return the lamb and any resting juices to the pan and stir in the spring onions and sweet chilli sauce.
  6. Divide between bowls and serve with crackers.

Where can I buy Scotch Beef and Scotch Lamb?

Scotch Beef and Scotch Lamb PGI are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef and Scotch Lamb PGI at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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