Hokkien Mee with Lamb

January 24, 2022

This popular Southeast Asian dish is famous for its dark cooking sauce.

INGREDIENTS

  • 300 grams egg noodles
  • 1 tbsp vegetable oil
  • 700 grams lamb strips
  • 1 onion, thinly sliced
  • 2 tsp finely grated ginger
  • 2 garlic cloves, minced
  • 200 grams sugar snap peas, trimmed, halved lengthways
  • 1 yellow pepper, thinly sliced
  • 1 large zucchini, cut into ribbons 2 cups finely shredded chinese cabbage cup hoisin sauce
  • 1 tbsp dark soy sauce 1 tbsp hot water
  • Handful fresh mint leaves

METHOD

COOK noodles according to package directions. Drain.

Add in some roughly chopped roasted cashews or almonds for extra crunch..

HEAT half the oil in a wok over high heat. Stir-fry the lamb in batches until it is browned. Remove the lamb from the wok.

HEAT remaining oil in wok and stir-fry onion for 2 minutes or until soft. Add ginger and garlic and stir-fry for 30 seconds until fragrant. Add peas, pepper, zucchini and cabbage, stir-frying until tender.

RETURN the lamb to the wok along with the noodles, hoisin sauce, soy sauce and hot water. Stir-fry until heated through.

SPRINKLE over the fresh mint leaves to serve.

HANDS-ON TIME 15 min | TOTAL TIME 25 min | SERVES 4 EASY

ALSO SEE SESAME-CRUSTED CHICKEN WITH ‘QUICKLED’ SLAW 

Sesame-crusted chicken with ‘quickled’ slaw

Send this to a friend