Singaporean Lamb Noodles

Singaporean Lamb Noodles

Ingredients:

• 400 gm  packet thin Singapore noodles

• 2 tbsp peanut oil

• 500 gm lamb mince

• 2 cloves garlic, crushed

• 2 cm ginger, peeled and finely grated

• 1 carrot, peeled and cut into matchsticks

• 400 gm can baby corn, drained and halved

• 150 gm mushrooms, thinly sliced

• ½  bunch gai-lan (Chinese broccoli), trimmed and chopped (200g)

• 150 gm snow peas, halved

• ½  cup water

• ¼  cup kecap manis (Indonesian soy sauce)

• ¼ cup oyster sauce

• Thinly sliced spring onions, to garnish

Method:

Cook noodles according to packet directions. Drain. Heat half the oil in a hot wok. Add mince in two batches. Stir-fry for about 5 minutes or until browned. Remove, and keep aside. Heat the remaining oil in the same hot wok. Add garlic and ginger. Stir-fry for about 1 minute or until fragrant. Add carrot, corn and mushrooms. Stir-fry until vegetables are tender. Add gai-lan, snow peas and water. Return mince to wok with sauces and noodles. Toss until heated through. Divide lamb noodles among serving bowls. Garnish with spring onions.