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540g Hakubaku udon noodles
750g Lamb strips
200g Snow peas (trimmed)
115g Baby corn (cut in half, lengthwise)
2 Fresh long red chillies (finely sliced)
1tbsp Sesame oil
2tbsp Peanut oil
1/3 cup Char siu sauce
1tbsp Rice wine vinegar
10g Fresh ginger (grated)
1tbsp Orange Rind (finely grated)
Recipe By: Hakubaku
Serves 4 adultsIntroduction
Not a common meat in Japanese cuisine, but give it a try. It works beautifully.
STEP ONE:LAMB STRIPS
In a medium-sized bowl, add the lamb strips, garlic, ginger, orange rind and sesame oil. Stir until combined, then set aside.
STEP TWO:UDON NOODLES
Cook noodles according to packet instructions.
Drain, then rinse under cold running water.
Drain well, then set aside.
STEP THREE:CHAR SIU SAUCE
In a small jug, combine the char siu sauce, water and vinegar, then set aside.
STEP FOUR:LAMB STRIPS
Heat half the peanut oil in a wok.
Stir-fry the lamb (in small batches) until browned and cooked to your liking.
STEP FIVE:LAMB CHAR SIU STIR-FRY
Heat remaining peanut oil in the wok.
Add snow peas and baby corn and stir-fry until tender-crisp.
Return the lamb to the wok along with the noodles, chilli and combined sauce mixture, stir-fry until heated through.
Divide stir-fry between 4 deep serving bowls.