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Cheat’s Mongolian lamb kebabs with spring onions
Cheat’s Mongolian lamb kebabs with spring onions
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Whip up speedy 30-minute lamb stir-fry with noodles and veggies.
Ingredients:
  • 6 spring onions
  • 800g diced lamb
  • 120g sachet Mongolian lamb sauce
  • 3 tsp lemongrass paste
  • 440g packet shelf-fresh hokkien noodles
  • 18.20 gm peanut oil
  • 375g packet fresh chunky vegetable stir-fry
  • 100.65 gm oyster sauce
  • Extra thinly sliced spring onion, to serve
  • Sesame seeds, to serve
Instructions:
  • Slice the green parts of spring onions into 25cm pieces, and thinly slice the remaining onion.
  • In a bowl, mix lamb with Mongolian sauce and lemongrass. Thread lamb and green sections of spring onion onto skewers, alternating between meat and onion. Heat an oiled chargrill pan over medium-high heat. Cook lamb for 5 minutes, turning until all sides are browned. Place on a plate, cover, and let rest for 5 minutes before serving.
  • Place the noodles in a heatproof bowl and cover them with boiling water. Let them soak for 2 minutes, then separate them with a fork and drain.
  • In a sizzling wok or large pan, swirl oil. Toss in sliced onion and veggies. Sauté for 3 minutes until veggies begin to soften. Introduce noodles and sauce. Stir until heated.
  • Garnish noodles with savory lamb and a generous sprinkle of nutty sesame seeds before serving.

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