Lamb Hokkien Noodle Stir Fry

Ingredients

Using 1 kilo of lamb backstrap @marble_meats

Steps

Slice the lamb into thin slices and simply add 4 table spoons ketchup manus (sweet soy sauce ) and 3 table spoons oyster sauce.Mix well and set aside for at least an hour before stir frying .(If you feel like it needs a little more sauce -trust your gut and add it )

Others Ingredients

2 packets thin hokkien noodles or noodle of your choice @wokkanoodlesau(Follow packet instructions) although I only leave mine soaking in boiling water for 30 secs and remove , add to strainer and break up with a fork . Any longer than that will make them mooshy.(Cook this in batches if u have small wok)Veges I used3 sliced carrots10 sliced mushrooms250 g snow peas (remove stem part )2 small sliced brown onions1 sliced red capsicum1 cup roughly sliced red cabbage2 bunches Chinese broccoli (using all the stems ) or you can use broccolini .4 celery sticks sliced(You can substitute veges it’s totally up to you )Also those ready made bags of cut up veges work perfect too .

For The Stir Fry Sauce

6 garlic cloves (crushed ) fresh garlic2 table spoons freshly grated ginger1 tea spoon sugar 1 tbs spoon corn flour diluted with a little water6 table spoons oyster sauce6 table spoons soy sauce1 tbs @chilli.bang.sauces

Steps

Heat up your wokAdd a splash of sesame oil to cook lamb Few mins .Add garlic , ginger and fry with the @chilli.bang.saucesStart adding the veges in and leave onions and snow peas till the end so they stay crunchyAdd the strained noodles in and then add the oyster sauce with soy sauce and mix well for only a minute , add the sugar and corn flour mixture and fry a further 30 secs till it gets a sticky like texture then take it off the heat.Veges must be still crunchy not over cooked and soggy .Garnish with fresh bean sprouts and crunchy fried onions .Serve up and enjoy