Name: Thai lamb and noodle stir-fry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 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

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.

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Serves 4

Prep

Cook

15M

Total

20M

Ingredients

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

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.

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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