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Quick Mongolian lamb noodle stir fry
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Savory lamb soba noodles: flavorful, budget-friendly, and ready in a flash.
Ingredients:
  • 42.00 gm light soy sauce
  • 30.00 ml Chinese cooking wine
  • 10.00 gm cornflour
  • 5.00 gm caster sugar
  • Large pinch of salt
  • 500g lamb mince
  • 270g pkt dried soba noodles
  • 1 tsp sesame oil, plus extra, to drizzle
  • 36.40 gm peanut oil
  • 1 leek, trimmed, sliced
  • 3 tsp finely chopped ginger
  • 115g (1 1/2 cups) coarsely chopped Chinese cabbage
  • 1 large carrot, peeled, cut into long thin strips (see note)
  • 48.80 gm oyster sauce
  • Sliced long fresh red chilli, to serve
  • Fresh coriander leaves, to serve
  • Thinly sliced green shallot, to serve
Instructions:
  • In a bowl, mix soy sauce, cooking wine, cornflour, sugar, salt, and 1 tablespoon water. Add lamb, stir to combine, cover, and let it marinate for 20 minutes.
  • While the noodles are cooking in boiling water for 5 minutes or until just done, rinse them under cold running water, drain well, and transfer to a bowl. Toss with sesame oil until evenly coated.
  • 1. In a wok over medium heat, warm up the peanut oil. Stir in the leek, ginger, and garlic, cooking for about 1 minute until the leek softens. Increase heat to high, add the lamb mixture, and cook for 10 minutes, stirring occasionally until the lamb turns dark and crispy. Toss in the cabbage and stir-fry for another 3 minutes until the cabbage wilts slightly. Lastly, add the carrot and mix well.
  • Combine the noodles and oyster sauce in the wok, tossing with tongs until mixed. Serve on plates and garnish with chili, coriander, shallot, and an extra drizzle of sesame oil.

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