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Lamb and coriander stir-fry with chilli ginger chips
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Try our quick and delicious lamb and noodle stir-fry with sweet, sticky sauce for a satisfying midweek meal.
Ingredients:
  • 500g lamb leg steaks, trimmed, thinly sliced
  • 42.00 gm salt-reduced soy sauce
  • 2 tsp ground coriander
  • 450g fresh thin hokkien noodles
  • 36.80 gm vegetable oil
  • 4cm piece fresh ginger, thinly sliced
  • 1 long red chilli, sliced
  • 1 large red onion, cut into thin wedges
  • 1 large carrot, thinly sliced
  • 150g green beans, halved diagonally
  • 76.25 gm oyster sauce
Instructions:
  • In a bowl, combine lamb, garlic, soy sauce, and ground coriander. Mix well to ensure everything is coated. Let it stand for 10 minutes to marinate.
  • Cook noodles according to package instructions, then drain and fluff them with a fork.
  • In a wok over high heat, heat half of the oil. Stir fry ginger and chili for 30 seconds until ginger is golden and crispy. Drain on a paper towel-lined plate.
  • Remove lamb from marinade, saving the marinade. Sear lamb for 2 to 3 minutes until browned. Place in a heatproof bowl and cover to stay warm.
  • After wiping the wok clean, heat the remaining oil over high heat. Add the onion and carrot, stir-fry for 2 minutes. Then, add the beans and 1/4 cup of water, stir-fry for another 2 minutes until almost tender.
  • Add the lamb and resting juices back to the wok along with the reserved marinade and oyster sauce. Stir-fry for 2 minutes until the sauce boils. Then add the noodles and mix well to heat through. Garnish with ginger, chili, and coriander sprigs before serving.

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