Lamb and Biang Biang Noodles

Lamb and Biang Biang Noodles

Ready in 30 minutes Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, August 6, 2017.

with bok choy and Thai basil


Ingredients

STIR-FRY SAUCE

  • 1 clove garlic, minced or finely chopped
  • 1 teaspoon finely grated ginger
  • Pinch of chilli flakes/powder or cayenne powder (optional)
  • 4 teaspoons rice wine vinegar
  • 2½ tablespoons soy sauce
  • 3 tablespoons water
  • ½ teaspoon cornflour
  • ¾ teaspoon runny honey

LAMB

  • 275g lean lamb rump steaks (at room temperature)
  • ½ teaspoon oil, for cooking (or use spray oil)

BIANG BIANG NOODLES

  • 100g chickpea spaghetti
  • 1/2 brown onion
  • 1 stalk celery
  • ½ teaspoon sesame oil
  • ¼ cabbage, thinly sliced until you have about 1½ cups worth *
  • 1¼ teaspoons biang biang spice mix
  • 1 baby bok choy, end trimmed 1cm, white part only, thinly sliced (reserve leaves, to serve)

TO SERVE

  • Reserved green part of baby bok choy, thinly sliced
  • 2-3 tablespoons picked Thai basil leaves

Steps

  1. a medium pot of salted water to the boil.
  2. In a small bowl, whisk all stir-fry sauce ingredients together until cornflour is dissolved. Set aside.
  3. Heat a large, dry fry-pan on high heat. Pat lamb dry with paper towels, rub over oil and season with salt. Cook lamb for about 3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest while you cook the vegetables. Reserve pan.
  4. While lamb is cooking, break bunch of noodles in half widthways and cook in pot of boiling water, for 8-10 minutes, stirring regularly, until just tender. Drain and rinse thoroughly under cold water, using hands to rinse away any excess starch. Leave to drain well and set aside.
  5. While lamb and noodles cook, thinly slice onion and thinly slice celery on an angle.
  6. When lamb is resting, heat sesame oil in reserved on high heat. Stir-fry onion and celery for about 3 minutes, until softened. Add cabbage and cook a further 1-2 minutes. Add biang biang spice mix and cook, stirring for 30 seconds, until fragrant. Stir the stir-fry sauce again then add to pan, along with baby bok choy (white part only). Reduce heat to low-medium, stir to combine and bubble gently for about 1 minute.
  7. While sauce bubbles, slice lamb very thinly. Stir noodles, lamb and any resting juices through vegetables and season to taste with salt and pepper (if needed).
  8. divide lamb and biang biang noodles between plates. Top with green part of baby bok choy and Thai basil leaves.

Nutritional Information

Energy 1833 kj
438 kcal
Protein 42.2g
Carbohydrate 41.7g
Fat 11.8g