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Photo of Lamb and vegetable hoisin stir-fry by WW

Lamb and vegetable hoisin stir-fry

Total Time
30 min
15 min
15 min
Tender lamb with sugar snap peas, yellow capsicum and egg noodles in a hoisin and lemon sauce


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


1 medium, wedges to serve


  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.


SERVING SUGGESTION: Side of steamed Asian greens such as baby bok choy or gai lan (Chinese broccoli).TENDER LOVING CARE: Keep the lamb tender by only cooking it for 3-4 minutes. The residual heat will continue the cooking process as it rests.