COOKBOOK: Super Food Ideas - May 2008


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.


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


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.

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