Lamb and vegetable hoisin stir-fry
6
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Tender lamb with sugar snap peas, yellow capsicum and egg noodles in a hoisin and lemon sauce
Ingredients
Fresh egg noodles
440 g, (see tip)
Canola oil
2 tsp, or sunflower oil
Lamb fillet (tenderloin), raw
320 g, fat trimmed, sliced (buy 400g)
Red onion
1 medium, thinly sliced
Sugar snap peas
200 g, cut into 3cm lengths
Yellow capsicum
1 medium, thinly sliced
Hoisin sauce
2 tbs
Soy sauce
2 tbs
Lemon juice
1 tbs
Lemon(s)
1 medium, wedges to serve
Instructions
1
Prepare the noodles following packet directions until tender.
2
Heat a wok over high heat. Add half the oil and heat for 30 seconds. Stir-fry the lamb, in 2 batches, for 3-4 minutes or until lightly browned. Transfer to a bowl.
3
Reheat the wok over high heat. Add the remaining oil and heat for 30 seconds. Add the onion and stir-fry for 1 minute or until softened. Add the sugar snap peas and capsicum, and stir-fry for 2-3 minutes or until vegetables are just tender. Return the lamb to the wok with hoisin sauce, soy sauce and lemon juice, and stir-fry for 1 minute or until heated through.
4
Divide noodles among serving bowls and top with lamb mixture. Serve with lemon wedges.
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