Lamb egg noodles with stir fry vegetables
Ingredients
- 300 grams Egg Noodles
- 2 Tbsp Oil
- 2 chopped Onions
- 1 Red Pepper
- 1 Green Pepper
- 250 grams Mixed Chopped Mushrooms
- 1 Tbsp Cumin Seeds
- 1 Tbsp Chinese 5 Spice
- 2 Tbsp Tomato Paste
- 1/2 Tbsp Chilli pure
- 1 Tbsp Liquid Seasoning
- 1 Beef Stock cube
- 1 Lamb Stock cube
- 400 Ml Boiling Water
- 2 Lamb Leg Steak
- 2 Tbsp Minced Garlic
- 1 Tbsp Ginger Paste
- 1 Tbsp Corn Starch
- 1 Tbsp Lemon Juice
Instructions
- Add your egg noodles in boiling water and cook until they are ready. Drain and leave on the side
- Start by chopping vegetables and get them washed and ready.
- Start by adding oil in a frying pan and leave it to heat up for a few minutes in a until it’s really hot. Add in your onions and peppers gently to avoid oil splashing everywhere. Leave them to cook for few minutes until softened. Add in the mushrooms and cook for another few minutes. Once all your vegetables have softened add in your Cumin seeds, your Chinese five spice your tomato purée and chilli paste as well as your liquid seasoning. Mix and let them cook for few minutes.
- While your vegetables are cooking, add your beef and lamb stock cubes in your boiling water and mix until they dissolved.
- Slice your lamb into bite sized chunks. Remove your vegetables from the frying pan. Add more oil and leave it to heat up then gently add in your lamb chunks and cook for 2 minutes add your garlic paste and cook for another 2 minutes. Add the vegetables back followed by your lamb and beef stock and cook for 10 minutes until the sauce has reduce add the cornstarch and lemon juice and cook for 2 minutes on medium heat.
- Add in your noodles and mix everything together.
- Serve the noodles in a bowl and sprinkle over some sesame seeds and spring onions.