Lamb, Nut & Vegetable Noodles

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 900 g lamb tenderloin
• 8 tablespoons dark soy sauce
• 2 tablespoons cornflour
• 125 g cashew nuts
• 125 g peanuts
• 6 tablespoons frying oil (groundnut)
• 1 inch fresh ginger (cut into matchsticks)
• 4 garlic cloves (finely chopped)
• 2 red bell peppers (chopped)
• 4 celery ribs (sliced)
• 10 baby corn (chopped)
• 150 g sugar snap peas
• 700 ml chicken stock
• 2 tablespoons fresh coriander (chopped)
• noodles

Recipe

• 1 cut the lamb into 1/2 slices & place in a shallow dish.
• 2 mix the soy sauce & cornflour together & pour over the lamb mixing evenly.
• 3 cover with clingfilm & leave to marinate in the refrigerator for at least 6 hours.
• 4 stir fry the cashew & peanuts in a dry wok until toasted; reserve.
• 5 combine all the vegetables, garlic & ginger.
• 6 heat a wok with 1/2 of the frying oil & stir fry the vegetables until the celery & peppers have softened; remove from wok & keep warm.
• 7 drain the lamb reserving the remaining marinade.
• 8 using the remaining oil heat in the wok until nearly smoking & stir fry the lamb for around 5 minutes or until browned.
• 9 add the chicken stock & remaining marinade to the wok & simmer hard until the sauce has reduced by around 2 thirds as you don't want the lamb too wet when adding the noodles.
• 10 add the vegetables, cashew & peanuts, freshly cooked noodles & chopped coriander.
• 11 stir fry for 3 minutes & serve immediately with fresh crusty bread.