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.
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)
1tbsp Fish sauce
4 Spring onions (finely sliced, diagonally)
100g Baby spinach leaves
1tbsp Peanut oil
2tbsp Kecap manis
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.
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.