360g Hakubaku somen noodles
600g Lamb fillet (finely sliced)
2 Fresh long red chillies (finely sliced)
10g Fresh ginger (finely julienned)
1 Red onion (sliced)
250g Baby bok choy leaves
250g Baby spinach leaves
1/4tsp Five-spice powder
2tbsp of each Honey and rice wine vinegar
2 cloves Fresh garlic (crushed)
60ml Oyster sauce
1tbsp Sesame oil
1tbsp Roasted peanuts (chopped)
1/3 cup Fresh coriander leaves
Honey Lamb and Five-spice with Somen Noodles
STEP ONE:FIVE-SPICE MIXTURE
In a small bowl, combine the five-spice powder, honey, oyster sauce, garlic and rice wine vinegar.
In a medium-sized bowl, coat the lamb slices with 1tbsp of the five-spice mixture, then set aside.
STEP TWO:SOMEN NOODLES
Cook noodles according to packet instructions.
Drain, then rinse under cold running water.
Drain well, then set aside.
Heat sesame oil in a wok.
Stir-fry lamb (in small batches) until browned.
Return all the lamb to wok along with the ginger, chilli, onion and the rset of the five-spice mixture, stir-fry until onion is soft.
Add bok choy leaves, spinach leaves and noodles and stir to combine.
When heated through, remove from heat.
Divide stir-fry between 4 deep serving bowls.
Garnish with coriander leaves and a sprinkling of chopped peanuts.