Serves 4
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Take your favourite humble Indonesian stir-fried noodle dish up a notch with charming additions of chilli and honey-glazed loin, mushrooms, snow peas and more. The special sticky glaze delivers notes at once spicy and sweet, transforming the popular everyday meal into something even more appetising, delicious and surprising.


  • 800 g lamb loin (boned and rolled)
  • 1 tbsp sambal oelek
  • 1 tbsp honey
  • 1 tbsp kecap manis
  • 10 dried shiitake mushrooms
  • 450 g hokkien noodles
  • 2 tsps peanut oil
  • 1 cm piece fresh ginger (5 g), grated
  • 1 clove garlic, crushed
  • 1 green onion, sliced thinly
  • 100 g snow peas, sliced thinly


  • 1 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 2 tbsps kecap manis
  • 1 tsp sambal oelek
  • ⅓ cup (80 ml) beef stock
Preheat oven to moderate (180 C/160 C fan-forced).

Place lamb on wire rack over baking dish; brush with combined remaining ingredients. Roast lamb, uncovered, in moderate oven 30 mins. Cover lamb; roast about 15 mins or until cooked as desired. Cover lamb; stand 10 mins.


Meanwhile, make mee goreng. Place mushrooms in small heatproof bowl, cover with boiling water; stand 20 mins or until tender, drain. Slice mushrooms thinly. Place noodles in large heatproof bowl; cover with boiling water, separate with fork, drain. Heat oil in wok; stir-fry ginger and garlic until fragrant. Add mushrooms and noodles to wok; stir-fry 2 mins. Add remaining ingredients; stir-fry until snow peas are just tender.


Serve with sliced lamb.

TIP Also sold as dried Chinese mushrooms, the dried shiitake has a far more intense flavour than the fresh mushroom. Dried shiitake mushrooms need to be stored airtight in a dark, cool place then washed and soaked before use. Having an earthy intense flavour of their own, they also absorb the various flavours of the different ingredients with which they are cooked.

Photo: bauersyndication.com.au

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