Lamb Stir-fry With Noodles And Capsicum

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 6
• 225 g medium egg noodles
• 2 tablespoons peanut oil
• 500 g lamb shoulder, slice fillet into 1cm pieces
• 2 carrots, cut into matchsticks
• 1 red capsicum, deseeded and cut into matchsticks
• 1 yellow capsicum, deseeded and cut into matchsticks
• 200 g pak choi
• 200 g bean sprouts
• 4 shallots, cut into thin strips
• 4 tablespoons oyster sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons honey
• 1/2 lemon, juice and zest of, finely grated
• black pepper

Recipe

• 1 prepare the noodles according to the packet instructions, then drain well.
• 2 meanwhile, heat the oil in a wok until very hot.
• 3 add the lamb and stir-fry for 5 minutes, until seared on all sides.
• 4 add the carrots and capsicums and stir-fry for 4 minutes, or until softened.
• 5 add the pak choi, bean sprouts and shallots and cook for a further 1 minute.
• 6 reduce the heat; add the drained noodles, oyster sauce, soy sauce, honey, lemon juice and zest and black pepper.
• 7 combine well and stir-fry for 2 minutes or until everything is hot and the lamb is cooked through.