Preparation time: 30 minutes
Total cooking time: 20 minutes
Serves: 4
Ingredients:
- oil for cooking
- 300g (10 oz.) fresh egg noodles
- 350g (12 oz.) lamb, cut into strips
- 200g (6 1/2 oz.) button mushrooms, sliced
- 150g (5 oz.) oyster mushrooms
- 75g (2 1/2 oz.) fresh garlic chives, cut into pieces
- 8 Asian shallots, sliced
- 4 cloves garlic, chopped
- 2 tablespoons teriyaki sauce
- 1 1/2 tablespoons of oil
- 1 teaspoon soft brown sugar
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Directions:
1. Combine the lamb, the shallots, the garlic, the oil, the brown sugar, the salt and the pepper in a bowl. Mix them very well.
2. Cook the noodles in boiling salted water for about 3 minutes or so, or until it becomes tender. Then rinse with some cold water.
3. Heat the wok until very hot, add 1 tablespoon of oil and swirl it around to coat the side. Stir-fry the lamb in three batches until browned, adding a little more oil when needed. Remove all the meat from the wok.
4. Then add the button mushrooms to the wok with 2 teaspoons of water and stir-fry for about 1 minute or so. Then add the oyster mushrooms and the teriyaki sauce and toss them very well. After that, cover and steam for about 10 seconds or so.
5. Then return the lamb and any juices to the wok with the noodles. Toss them well to heat through. Serve it immediately.
Nutrition Value:
- Protein 30g;
- Fat 20g;
- Carbohydrate 40g;
- Dietary Fibre 3g;
- Cholesterol 60mg;
- Energy 1920kJ (460 cal)
Hints:
1. Trim any fat from the lamb and cut the fillet into strips (diagonal strips).
2. Stir-fry the marinated lamb in batches, in the mean time tossing constantly until it is well browned.
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