Make This 30-Minute Thai Spicy Lamb & Noodle Stir-Fry For An Easy Weeknight Dinner

The unmistakable taste of lamb is joined by an impressive concoction of Asian condiments for a delicious and appetising stir-fry. Nuts can be sprinkled for extra textural dimension and lime leaves for presentational flair.

Yield: Serves 6
Prep Time: 10 mins
Cook Time: 20 mins
Difficulty Level: 2/5

Ingredients

• 300 g dried rice noodles
• 1 tbsp peanut oil
• 750 g lamb rump, sliced thinly
• 3 cloves garlic, crushed
• 2 small red Thai chillies, chopped finely
• 2 tbsps fish sauce
• 2 tbsps dark soy sauce
• 1 tbsp light brown sugar
• 4 makrut lime leaves, shredded
• 3 medium tomatoes (450 g), chopped finely
• ⅓ cup loosely packed Thai basil leaves
• ¼ cup (35 g) coarsely chopped roasted unsalted peanuts

Steps

01. Cook noodles according to directions on packet; drain.

02. Heat half the oil in a wok over high heat; stir-fry lamb, in batches, until browned. Remove from wok; cover to keep warm.

03. Heat remaining oil in wok; stir-fry garlic and chilli until fragrant. Add sauces, sugar and three quarters of the lime leaves; stir-fry until combined.

04. Return lamb to wok with noodles and tomato; stir-fry until tomato starts to soften and is heated through. Serve sprinkled with Thai basil, nuts and remaining lime leaves.

Photo: bauersyndication.com.au