Serves:4
Difficulty:Easy
Ingredients:
- 8 cloves garlic, crushed
- 2tbsps Chang’s Oyster Sauce
- 2tbsps Chang’s Light Soy Sauce
- 2tbsps Chang’s Sesame oil
- 1/2 tsp castor sugar
- 500g lamb leg steaks, thinly sliced
- 1 large red onion, cut into small cubes
- 500g shitake mushrooms, halved
- 2 bunches broccolini, cut into 5cm lengths
- 2x 390g packets Chang’s Super-Lo Cal Ribbon noodles, drained, rinsed under cold water
- 1/3 cup vegetable stock
Method:
- Mix together the garlic, half the sesame oil, sauces and sugar in a large bowl, add lamb, stir to combine and set aside, covered in the fridge for 10 minutes.
- Meanwhile heat remaining sesame oil in a large frying pan or wok over high heat and stir fry the lamb in batches, until well browned, remove from pan and add onion, mushrooms and broccolini and stir fry until onion is browned and softened,
- Return beef to pan with noodles and stock and stir fry around 2 minutes or until ingredients are mixed together and sauce is slightly thickened,
- Serve garnished with toasted sesame seeds and garlic chives if desired.
You can swap out the lamb for beef or chicken if desired
