Lamb Chow Mein In Char Siu Sauce

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 250 g fresh thin egg noodles or 250 g italian vermicelli
• 1 medium onion
• 1 medium carrot
• 4 spring onions
• 1 small green capsicum
• 1 small red capsicum
• 5 tablespoons oil
• 1 teaspoon finely chopped garlic
• 2 teaspoons finely chopped ginger
• 4 tablespoons chopped ham fat (i omit this)
• 1 cup cubed cooked lamb or 1 cup ham
• 6 teaspoons chinese char siu sauce (if not available, substitute 1 tablespoon hoisin sauce)
• 1/2 cup bean sprouts, tails removed
• 3 teaspoons cornflour
• 1 1/4 cups chicken stock

Recipe

• 1 place noodles in a large pan of boiling water and cook until just tender.
• 2 drain noodles in a colander.
• 3 spread out on a clean tea towel to dry.
• 4 cut onion into quarters or eighths and separate layers.
• 5 cut carrot into thin strips.
• 6 cut spring onions into 5 cm lengths and the capsicum into 2.
• 7 5 cm squares.
• 8 heat 1 tablespoon of the oil in a heavy-based pan.
• 9 add half the noodles and cook over a moderate heat for 5 minutes or until a golden, crisp ´cake´ has formed.
• 10 turn noodle cake over and cook a further 5 minutes, adding another tablespoon of oil by drizzling it down the side of the pan.
• 11 remove noodles to a plate and keep warm.
• 12 repeat this procedure with the remaining noodles.
• 13 heat remaining oil in a wok and cook the garlic and ginger until light golden.
• 14 add the onion, carrot, spring onion, and capsicum and toss over a high heat for 3 minutes.
• 15 add the ham fat, lamb and char sui sauce and cook a further minute.
• 16 add bean sprouts and toss for a few seconds.
• 17 dissolve the cornflour in a little of the stock.
• 18 add with the remaining stock to wok.
• 19 stir until the liquid boils and thickens.
• 20 place noodle cakes on a serving platter and use a knife to break them up.
• 21 pour lamb mixture over.
• 22 serve immediately.