Recipe

Thai lamb and noodle stir-fry

This quick and tasty lamb and noodle stir-fry is packed full of goodness and beautiful Thai flavours. This delicious Asian dish makes a great mid-week family dinner.

Apr 30, 2015 2:00pm
  • 5 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Thai lamb and noodle stir-fry
  • 250 gram thick rice stick noodles
  • 2 tablespoon olive oil
  • 1 tablespoon chopped lemon grass
  • 1 long green chilli, chopped, optional
  • 2 clove garlic, crushed
  • 1 large onion (200g), sliced thinly
  • 1 bunch (250g) snake beans, cut into 5cm lengths
  • 500 gram trim lamb, sliced thinly
  • 1/3 cup (80ml) sweet chilli sauce with ginger
  • 2 tablespoon fish sauce
  • 1/4 cup (60ml) chicken or beef stock
  • 1/4 cup lightly packed fresh basil or mint leaves
  • 1/4 cup lightly packed fresh coriander leaves
  • 1/4 cup (35g) salted peanuts, roasted, chopped

Method

Thai lamb and noodle stir-fry
  • 1
    Add noodles to a large pan of boiling water; boil, uncovered, for 1 minute; drain.
  • 2
    Meanwhile, heat half the oil in a wok or large frying pan, add lemon grass, chilli, garlic and onion, stir-fry for about 1 minute or until fragrant. Add beans, stir-fry until almost tender. Remove from pan.
  • 3
    Heat remaining oil in the wok, stir-fry lamb, in batches, until browned. Return lamb and onion mixture to pan with sauces, stock and noodles; stir-fry until hot. Add herbs, toss gently.
  • 4
    Serve immediately, sprinkled with peanuts.

Notes

Lemon grass is available chopped in jars in the Asian section of supermarkets. Ask your butcher to slice the lamb thinly across the grain for a more tender result. This recipe is best made just before serving.

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