540g Hakubaku ramen noodles
750g Lamb strips
60ml Peanut oil
1tbsp Sambol oelek
1tbsp Dark soy sauce
1tbsp Fish sauce
2 cloves Garlic (crushed)
160ml Beef stock
2tbsp of each Oyster sauce & lime juice
2tsp Brown sugar
150g Snow peas
1/3 cup Fresh mint leaves (finely chopped)
60g Brazil nuts (roughly chopped)
2 Fresh small red Thai chillies (finely chopped)
Chilli & Mint Lamb with Fried Ramen Noodles
STEP ONE:LAMB MARINADE
In a large bowl, combine the sambol oelek, soy sauce, fish sauce and garlic.
Add the lamb and toss to coat. Set aside.
STEP TWO:RAMEN NOODLES
Cook noodles according to packet instructions.
Drain, the refresh under cold running water.
Drain well, then set aside.
STEP THREE:BRAZIL NUTS
Heat half a teaspoon of the peanut oil in a wok.
Add chopped brazil nuts and stir-fry until nuts are lightly browned.
Remove from wok and set aside.
STEP FOUR:STIR-FRY LAMB
Heat 2tbsp of the peanut oil in the wok.
Add the lamb strips (in batches) and stir-fry until browned.
STEP FIVE:FRIED RAMEN NOODLES
Heat the remaining peanut oil in the wok.
Add cooked noodles and stir-fry until lightly browned.
Remove from wok and divide between 4 deep serving bowls.
Add the beef stock to the wok along with the oyster sauce, lime juice and sugar, stirring to combine.
Simmer until sauce thickens slightly (about 3 minutes).
Return lamb to the wok along with the snow peas, stir-fry until heated through.
Ladle lamb stir-fry on top of the noodles.
Garnish with a sprinkling of brazil nuts, mint and chilli.