This healthy stir fry is great for a quick and easy mid-week supper. If you prefer, substitute noodles for brown rice.
Serves 4
Cooking Time: 12 minutes
What You’ll Need:
- 450g thin hokkien noodles
- 1 cup peanuts
- 2 tablespoons extra light or peanut oil
- 400g lamb loin, thinly sliced
- 1 red onion, cut into thin wedges
- 400g button mushrooms, halved
- 1 large red capsicum, deseeded, thinly sliced
- 1 bunch choy sum, leaves separated, stems chopped
- 1 cup peanut sauce
- 1/4 cup coconut milk
1. Place noodles in a heatproof bowl. Cover with warm water. Stand 5 minutes. Drain and separate noodles carefully.
2. Place the wok over high heat. Add the peanuts and stir-fry 2-3 minutes or until nuts are toasted. Transfer to a plate. Wipe wok clean and heat over high heat until hot.
3. Add 2 teaspoons oil and swirl around the wok. Add half the lamb and stir-fry for 1 minute or until sealed. Transfer to a plate. Repeat with oil and lamb.
4. Add the remaining oil to the wok. Add onions and mushrooms stir-fry 1 minute. Add the capsicum and choy sum stems. Stir-fry 1 minute. Add the lamb, combined peanut sauce and coconut milk and stir-fry 2 minutes. Add noodles, choy sum leaves and peanuts, stir-fry 1-2 minutes or until heated through. Serve immediately.