Lamb and Biang Biang Noodles

Lamb and Biang Biang Noodles

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, August 6, 2017.
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with bok choy and Thai basil

Ingredients

STIR-FRY SAUCE

  • 1 clove garlic, minced or finely chopped
  • 2 teaspoons finely grated ginger
  • Pinch of chilli flakes/powder or cayenne powder (optional)
  • 2 tablespoons rice wine vinegar
  • ¼ cup soy sauce
  • ¼ cup water
  • 1 teaspoon cornflour
  • 1 teaspoon runny honey

LAMB

  • 550g lean lamb rump steaks (at room temperature)
  • 1 teaspoon oil, for cooking (or use spray oil)
  • ¼ teaspoon salt

BIANG BIANG NOODLES

  • 3 bundles chickpea spaghetti
  • 1 brown onion
  • 2 stalks celery
  • 1 teaspoon sesame oil
  • ½ cabbage, thinly sliced until you have about 3 cups worth
  • 1 tablespoon biang biang spice mix
  • 2 baby bok choy, ends 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 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. While lamb is resting, heat sesame oil in reserved pan 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 medium, stir to combine and bubble 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 1789 kj
428 kcal
Protein 41.2g
Carbohydrate 40.3g
Fat 11.8g