Lamb Char Siu with Udon Noodles
SERVES: 4 DIFFICULTY: Easy COOKING TIME: 30 minutes
Not a common meat in Japanese cuisine, but give it a try. It works beautifully.
- 270g 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
- 2tbsp Water
- 1tbsp Rice wine vinegar
- 2 Cloves garlic, crushed
- 10g Fresh ginger (grated)
- 1tbsp Orange Rind (finely grated)
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, chilli, 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.