Aussie Lamb with Singapore Noodles, Snow Peas & Cashews
A quick lamb and noodle stir-fry is perfect for busy nights. Packed full of delicious lamb and fresh vegetables in a sweet hoisin sauce, this recipe will be a hit with the whole family.
| Serving Size | 4 |
|---|---|
| Cook Time | 5 mins. |
Ingredients
- 1 pound lamb leg, thinly sliced, divided
- 12 ounces fresh Singapore noodles
- 3 teaspoons peanut oil, divided
- 1 large red onion, peeled and cut into 8 wedges
- 4 ounces snow peas, sliced diagonally
- 1/3 cup hoisin sauce
- 3/4 cup roasted cashew nuts
- 1/2 cup fresh mint leaves
Preparation
- Cook the noodles according to packet directions. Set aside.
- Heat wok over high heat and add 1 teaspoon of the peanut oil. Add half the lamb, stir-fry for 1 minute or until browned, remove from the wok to a plate. Repeat with the remaining lamb.
- Add the remaining oil and onion to the wok, cook for 1 minute. Add the snow peas and lamb to the wok. Toss in the noodles, hoisin sauce, mint and cashews until heated through.
Aussie Lamb with Singapore Noodles, Snow Peas & Cashews
A quick lamb and noodle stir-fry is perfect for busy nights. Packed full of delicious lamb and fresh vegetables in a sweet hoisin sauce, this recipe will be a hit with the whole family.
4
Cook: 5 mins.
Preparation
- Cook the noodles according to packet directions. Set aside.
- Heat wok over high heat and add 1 teaspoon of the peanut oil. Add half the lamb, stir-fry for 1 minute or until browned, remove from the wok to a plate. Repeat with the remaining lamb.
- Add the remaining oil and onion to the wok, cook for 1 minute. Add the snow peas and lamb to the wok. Toss in the noodles, hoisin sauce, mint and cashews until heated through.
Ingredients
- 1 pound lamb leg, thinly sliced, divided
- 12 ounces fresh Singapore noodles
- 3 teaspoons peanut oil, divided
- 1 large red onion, peeled and cut into 8 wedges
- 4 ounces snow peas, sliced diagonally
- 1/3 cup hoisin sauce
- 3/4 cup roasted cashew nuts
- 1/2 cup fresh mint leaves
