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Peanut and ginger lamb with snow peas and rice noodles
Peanut and ginger lamb with snow peas and rice noodles
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Nutty, spicy stir-fry bursting with flavor - quick and easy.
Ingredients:
  • 200g dried rice stick noodles
  • 27.60 gm vegetable oil
  • 1 large brown onion, halved, thinly sliced
  • 200g snow peas, trimmed, halved diagonally
  • 500g lamb leg steaks, thinly sliced
  • 20.00 ml finely grated fresh ginger
  • 90g (1/3 cup) peanut butter
  • 1 x 440g can coconut cream
  • 21.00 gm soy sauce
  • 24.40 gm fish sauce
  • 82.50 ml fresh coriander sprigs
  • 55g (1/3 cup) roasted peanuts, coarsely chopped
Instructions:
  • In a large saucepan, cook noodles in boiling water for 6 minutes or until tender, stirring occasionally. Drain.
  • Heat the oil in a smoking hot wok. Stir-fry the onion and snow peas until the onion softens slightly, about 3 minutes. Add the lamb and ginger and stir-fry until the lamb is browned, about 2 minutes.
  • Combine peanut butter, coconut cream, soy sauce, and fish sauce in the wok, stirring until well mixed. Simmer until slightly thickened, about 2 minutes. Season with pepper to taste.
  • Serve the noodles in individual bowls, add the stir-fry on top, garnish with fresh coriander, and finish by sprinkling peanuts before serving.

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