lamb pak choi noodle stir–fry

Preparation time 15 minutes Cooking time about 10 minutes 250g dried fine egg noodles 1 teaspoon cornflour 1 tablespoon light soy sauce spoon tablespoon oyster sauce 2 tablespoons Shaoxing rice wine 2 teaspoons rice vinegar low-calorie cooking spray 300 g boneless lean lamb leg steaks, cut into thin strips 2 teaspoons peeled and finely chopped fresh root ginge  2 heads of pak choi, cut into wide strips 8 spring onions, thinly sliced outs 100 g bean sprout 1 teaspoon sesame oil 1 teaspoon chilli oil Cook the noodles in a large saucepan of boiling water for about 3 minutes, or according to the packe  instructions, until just tender. Drain and set aside.

Mix together the cornflour, soy sauce oyster sauce, rice wine and vinegar in a small bowl.

Spray large nonstick wok or frying pan with cooking spray and heat over a high heat. Add the lamb and stir-fry for about 2-3 minutes until just cooked. Remove with a slotted spoon and set aside. Add the ginger, pak choi, spring onions and bean sprouts to the pan and stir-fry for 2-3 minutes until slightly softened.

Return the lamb to the pan along with the drained noodles, sauce mixture and the sesame oil and chilli oil. Toss together for about 1-2 minutes until heated through and serve immediately.

For grilled lamb with oyster sauce and noodles, place 8 boneless lean lamb leg steaks in a glass or ceramic dish in a single layer. Mix together 6 tablespoons oyster sauce, 2 tablespoons sweet chilli sauce and 2 teaspoons peeled and grated fresh root ginger. Spread over the steaks to coat evenly. Place the steaks on a grill rack and cook under a preheated medium-high grill for 4-5 minutes on each side,or until cooked to your liking. Serve with cooked egg noodles and Asian steamed greens.

qingquang

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