Serves:4
Preparation time:10 minutes
Cooking time:15 minutes
Ingredients:
Lamb:
- 400g lamb backstrap fillet/tender fillets, thinly sliced
- 2 tablespoons Chang's Gluten Free Tamari Light Soy Sauce
- 2 tablespoons rice wine vinegar
- 4 large garlic cloves, minced
- 3cm piece ginger, minced
- ½ teaspoon bicarb soda
Stir Fry:
- 1 large brown onion, cut into 3cm pieces
- 3 tablespoons cooking oil
- 5 green onions, cut into 5cm lengths
Sauce:
- ½ cup water
- 1 teaspoon Chinese five spice powder
- 1 teaspoon corn flour (corn starch)
- 2 tablespoons sweet chilli sauce
- 2 tablespoons Chang's Sesame Oil
- 3 tablespoons Chang's Original Hoisin Sauce
- 3 tablespoons Chang's Gluten Free Tamari Light Soy Sauce
Noodles:
- 1 packet Chang's Hokkien Style Shelf Fresh Noodles
(OR gluten-free alternative, use 3 packets of Chang's Wok-Ready Noodles)
Method:
- In a large bowl combine the lamb ingredients. Cover and stand for 15 minutes.
- In a separate bowl, add the sauce ingredients and whisk to combine. Set aside.
- In a wok, over high heat, add the cooking oil, onion, green onions and stir fry for 2 minutes until they begin to colour. Remove from heat and set aside.
- In the same wok, add the lamb along with its marinade and cook over high heat for 3 minutes, stirring frequently.
- Add the onions and then the noodles to the wok and pour the sauce over the noodles. Toss to combine. Cook for 1 minute or until the sauce begins to thicken. Remove from heat and serve.
