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Indonesian Chilli Lamb Noodles

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Add some heat to your midweek meal with this Scotch Lamb noodle dish with chilli and ginger.

How to cook & Ingredients

15 minutes + 15 minutes marinating
10 minutes
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

  • Mix together the soy sauce, vinegar, ginger and chilli. Add the lamb, turn to coat then leave to marinate for 15 minutes.

    1
  • Heat the oil in a large wok and stir fry the lamb for 2 – 3 minutes then remove and set aside.

    2
  • 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. Return the lamb and any resting juices to the pan and stir in the spring onions and sweet chilli sauce.

    3
  • Divide between bowls and serve with crackers.

    4
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