Food by Barbara Northwood

Lamb satay noodles

Jul 24 04:34pm

Prep Time	Cook Time	Serves
10 mins	10 mins	4

Ingredients

440g packet shelf-fresh hokkien noodles
1 tblsp vegetable oil
500g lamb stir-fry strips
1 red capsicum, thinly sliced
1 carrot, peeled and cut into matchsticks
2 green spring onions, thinly sliced
1 cup satay sauce
1 lebanese cucumber, cut into matchsticks, to garnish

1. Place hokkien noodles in a large heatproof bowl. Cover with boiling water. Using a fork, gently separate. Stand for 1 minute. Drain.
2. Heat half the oil in a hot wok. Add lamb in two batches. Stir-fry until brown and
almost tender. Remove lamb from wok and cover to keep warm.
3. Heat remaining oil in same hot wok. Add capsicum and carrot. Stir-fry until carrot is tender. Return lamb with noodles, spring onions and satay sauce. Stir-fry until hot.
4. Garnish lamb satay noodles with cucumber.