270g Hakubaku udon noodles
600g Lamb strips
1 Onion (sliced)
1 Red capsicum (sliced)
230g can Bamboo shoots (drained and rinsed)
6 Spring onion (cut into 3cm lengths, diagonally)
2tbsp Peanut oil
2 cloves Fresh garlic (crushed)
1tsp Fresh ginger (finely grated)
2-3tbsp Japanese soy sauce
1tbsp Black bean sauce
2tbsp Rice wine vinegar
1tbsp Cornflour (blend with a little cold water)
Fresh mint leaves (for garnish)
Mongolian Lamb with Udon Noodles
STEP ONE:UDON NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
STEP TWO:STIR-FRY LAMB
Heat half the oil in a wok.
Stir-fry the lamb strips (in small batches) until browned.
Remove from wok and set aside.
STEP THREE:MONGOLIAN LAMB STIR-FRY
Heat the remaining oil in the wok.
Add the garlic, ginger and onion slices and stir-fry until onion is soft.
Add capsicum and bamboo shoots, stir-frying until vegetables are tender-crisp.
Return the lamb strips to the wok along with the sauces, vinegar and blended cornflour.
Stir-fry until sauce boils and thickens slightly.
Add noodles and gently toss to combine, then remove from heat.
Add the spring onion, stirring to combine.
Divide stir-fry between 4 deep serving bowls.
Garnish with fresh mint leaves.