Chilli Lamb with Thai Basil and Somen Noodles
SERVES: 4 DIFFICULTY: Easy
Not all basils are equal – make sure you use Thai basil leave for this dish.
INGREDIENTS
540g Hakubaku somen noodles
500g Lamb (minced or fine strips)
400g Buk choy (finely sliced)
1 cup Thai basil leaves (firmly packed)
2 Fresh small red Thai chillies (finely chopped)
240g Bean sprouts
3 cloves Fresh garlic (crushed)
2tbsp Tamari
1tbsp Fish sauce
4 Spring onions (finely sliced, diagonally)
100g Baby spinach leaves
1tbsp Peanut oil
2tbsp Kecap manis
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METHOD
STEP ONE:SOMEN NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Drain well, then set aside.
STEP TWO:CHILLI LAMB STIR-FRY
Heat oil in a wok.
Stir-fry lamb until browned.
Add chilli and garlic and stir-fry until fragrant.
Add buk choy, baby spinach, tamari, fish sauce, and kecap manis and stir-fry until buk choy and spinach just wilt.
Remove from heat and gently stir through the onion, basil and bean sprouts.
STEP THREE:SERVING
Reheat the somen noodles by dipping them in boiling water (about 30 seconds).
Drain well, then divide between 4 deep serving bowls.
Ladle chilli lamb stir-fry into each bowl.
Serve immediately.
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