Teriyaki Lamb Cutlets
 | Ingredients * 8 trimmed lamb cutlets * 155g sachet Continental Teriyaki * Honey and Ginger Flavour Base * 2 teaspoons sesame seeds * 1/3 cup Australian Fresh Orange Juice * 1 tablespoon chopped chives * cooking oil spray * 1 sliced onion * 1 sliced green capsicum * 420g can drained Edgell Mixed Vegetables * 1 cup shredded red cabbage * 150g baby spinach leaves * 450g packet fresh hokkien noodles (98% fat free). * 2 tablespoons sweet chilli sauce |
Method Combine 8 trimmed lamb cutlets, 155g sachet Continental Teriyaki, Honey and Ginger Flavour Base, 2 teaspoons sesame seeds, 1/3 cup Australian Fresh Orange Juice and 1 tablespoon chopped chives. Marinate 10 minutes. Drain cutlets, reserving 1/2 cup marinade. Char-grill. Meanwhile, spray non-stick wok with cooking oil. Stir-fry 1 sliced onion and 1 sliced green capsicum. Add 420g can drained Edgell Mixed Vegetables, 1 cup shredded red cabbage, 150g baby spinach leaves and 450g packet fresh hokkien noodles. Add reserved marinade and 2 tablespoons sweet chilli sauce. Stir-fry until hot. | |
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