COOKBOOK: Super Food Ideas - May 2008
RATE:❤️❤️❤️❤️👌🏻💲💲
Who would have thought lamb and hoisin would make such a fantastic combo! I could have eaten them all!
This was a great combination of Asian and lamb and it was super easy to make. I loved the noodle mix with the beansprouts, shallots and ginger. I thought this was a great recipe that all would love.
RECIPE
Serves 4
8 lamb cutlets
2 tablespoons of olive oil
4 cups beansprouts, roughly chopped
1/2 cup shallots, sliced
1 tablespoon ginger, finely chopped
2 tablespoons hoisin sauce
1 packet of instant 2min noodles
MARINADE
3 tablespoons hoisin sauce
1 teaspoon sesame oil
1 teaspoon soy sauce
Combine ingredients in a large bowl. Add lamb. Toss to coat. Cover and refrigerate for 1 hour. Remove from fridge 30mins before cooking to return it back to room temperature.
Boil water and cook instant noodles as per the package instructions. Set aside.
Heat oil in a wok over high heat. Stir-fry beansprouts, shallots and ginger for 30seconds. Add hoisin sauce. Stir fry for 1 min. Add drained noodles and mix well. Set aside.
Heat a pan over medium heat and add the lamb cutlets for approx 2 mins on each side or until cooked to your liking.
Serve noodle mixture and top with cutlet.
