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Mongolian lamb with noodles
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Simplify busy weeknights with easy Mongolian lamb and noodles.
Ingredients:
  • 120g sachet Mongolian lamb sauce
  • 700g lamb leg steaks
  • 440g packet shelf-fresh hokkien noodles
  • 18.20 gm peanut oil
  • 1 red onion, cut into thick wedges
  • 2 garlic cloves, thinly sliced
  • 3.00 gm sesame seeds
  • 150g snow peas, trimmed, halved
  • Sliced long red chilli, optional, to serve
Instructions:
  • Mix half of the Mongolian sauce with 1 tablespoon of cold water in a small bowl. Heat a chargrill pan over medium-high heat. Grill the lamb, basting with the sauce mixture, for 3 minutes on each side for medium doneness or to your preference. Remove from the pan and let it rest, covered with foil, for 5 minutes. Slice the lamb thickly before serving.
  • Place the noodles in a heatproof bowl and cover them with boiling water. Let them stand for 1 minute, then separate them with a fork, drain, and set aside.
  • Heat up a wok over high heat and add oil, swirling to coat the pan. Add the onion and stir-fry for 2 minutes until it begins to soften. Toss in the garlic, sesame seeds, and snow peas, and stir-fry for another 2 minutes until the peas turn bright green. Add the noodles, remaining Mongolian sauce, and 2 tablespoons of cold water, then stir-fry for 1 minute until everything is heated through.
  • Present the lamb over a bed of noodles and sprinkle with chili, if desired.

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