Minced Lamb, Lentil & Noodle Stir Fry
Note this dish can make between 4-6 servings.
Directions
In a large bowl, add lamb, soy sauce, garlic, ginger, tomato sauce and chilli sauce (if using) and mix well. Place in the fridge to marinade whilst preparing the vegetables
In a wok, or large saucepan, add oil and once hot, add the vegetables and stir fry for about 5 minutes. Add the lentils and toss to just heat through. Set aside in a bowl whilst preparing the rest of the dish.
To the same wok, add oil and once hot add the lamb mince and stir fry for about 5 minutes (do not overcook the lamb).
In the meantime, make the sauce. Simply add all the sauce ingredients to a small bowl and whisk together. Prepare the noodles as per packet instructions.
To the lamb, add the veggies, noodles and sauce on high heat, tossing thoroughly til the sauce is boiling, then lower heat and let simmer for 2 minutes.
Garnish with chopped mint and top with crushed peanuts. Enjoy!
- 500g lamb mince
- 2 tbs soy sauce
- 3 garlic cloves, finely chopped
- 2cm knob of ginger, finely grated
- 1 tbs tomato sauce
- 2 tsps chilli sauce (optional)
- 1 tsp canola oil
- 1 pack (drained) McKenzie's Lentils in Tetra Pak
- 1 tsp McKenzie's Australian Natural Sea Salt Large Grinder
- 1/2 tsp McKenzie's Whole Black Peppercorn Large Grinder
- Vegetables:
- 1 tbs canola oil
- 2 medium carrots, sliced
- 1 medium zucchini, sliced
- 200g mushrooms, sliced
- 1 medium red onion, sliced
- 1 medium red capsicum, sliced
- To serve:
- 250g instant noodles, cooked
- To Garnish:
- sprinkle of freshly chopped mint
- 1/2 cup crushed peanuts
- 3/4 cup vegetable (chicken or beef) stock
- 1/4 cup soy sauce
- 1 small knob fresh ginger, grated
- 3 garlic cloves, finely chopped
- 1 tbs McKenzie's Corn Flour
- 1/2 tbs chilli sauce (optional)
- 1 tsp honey
- 1 tsp apple cider vinegar
